Functional Biscuits Research Articles

Novel biscuits using whey protein and Ocimum gratissimum to mitigate protein burden: Quality parameters, in vitro protein digestibility, SWOT analysis and implication on public health

Biscuits are the most popular ready-to-eat snack consumed worldwide. It can serve as convenient carrier of nutritionally rich ingredients, targeting large variety of populations. In the present study, antioxidative protein-enriched functional biscuits were prepared by adding Ocimum gratissimum leaves and by partially replacing whole wheat flour with whey protein concentrate (WPC) (10 % to 70 % substitution on w/w basis). Effects of such incorporation on the product’s physico-chemical and organoleptic properties were evaluated and compared against a control biscuit that was devoid of WPC and Ocimum sp. Increase in biscuits’ volume and thickness, and decrease in their bulk density and spread ratio were noted with the escalating amount of WPC. Rise in WPC concentration improved the nutritional parameters of biscuits, namely crude protein (8.01 % to 29.84 %; ≈80.43 % enhancement), total ash (2.46 % to 3.36 %), fat (21.03 % to 23.53 %) and antioxidant activity (39.67 % to 53.02 % radical scavenging property). A net increase in energy value of 11.12 % and in vitro protein digestibility of 12.91 % was seen in the sample having the highest level of substitution. Though all the protein-enriched biscuits were found to be sensory satisfactory, 50 % replacement of wheat flour by WPC received the optimum liking and those with the higher level of substitution are envisioned to meet the daily requirement of protein suggested for children and adults. Using SWOT analysis, few threats and weakness of the product were identified, which needs to be tackled in future product improvement.

A bibliometric review of functional ingredients and their efficacy in developing functional biscuits

Introduction Recent studies have found that functional biscuits are becoming increasingly popular as a convenient and nutritious food option. Numerous studies have concluded that the functional ingredients which impart functional properties to biscuits are beneficial for human consumption and can be incorporated into functional biscuits. However, there is a lack of information on essential functional ingredients that can be used to develop functional biscuits. This bibliometric study addresses this gap by identifying the current research trends in functional ingredients to develop functional biscuits. Objective To investigate current research trends on functional ingredients and their effectiveness in developing functional biscuits. Method The study followed the “Scientific Procedures and Rationales for Systematic Literature Reviews” standards for retrieving literature. The study went through three major stages, “assembling”, “arranging”, and “assessing” to retrieve 612 articles from the Scopus database from 2013 to 2023. Through further filtering, 395 articles were selected. Result The analysis was conducted using R Studio and VOS viewer. The performance analysis and science mapping tools were used to evaluate the articles. The results showed a 5.76% annual growth in publication trends. The most researched functional ingredients were antioxidants, bioactive compounds, and dietary fiber. The review summarized the most studied foods to develop functional biscuits and highlighted the most experimented technological advancements. Conclusion The study revealed an increasing interest in developing functional biscuits and the need for further research to improve their effectiveness and sensory properties. Further, there is a need to determine the impact of technology on extracting functional ingredients from foods, so they can be incorporated into functional biscuits.

RETRACTION: Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies.

[This retracts the article DOI: 10.1002/fsn3.1383.].

Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion.

Functional gluten-free biscuits enriched with commercial and landrace non-commercial chickpea flours were designed and compared with a traditional shortbread biscuit. They were analyzed in sensory attributes, amino acid profile, and antioxidant properties. Subsequently, the biscuits were digested in vitro to evaluate protein hydrolysis, amino acid bioaccessibility, phenolic compounds release, and antioxidant markers. The presence of chickpea flours provided golden color and heightened biscuit hardness and fracturability (especially in non-commercial), increasing crispness and reducing brittleness. The protein hydrolysis was similar among samples (≈15%), except for one of the non-commercial (≈20%). Amino acids such as arginine, phenylalanine, leucine, tyrosine, and lysine exhibited the highest bioaccessibilities. Incorporating chickpea flour improved the antioxidant activity and polyphenol content in undigested samples and bioaccesible fractions, with higher levels of p-coumaric and ferulic acids after digestion, regardless of the chickpea seed. Non-commercial flours increased the presence of resveratrol and/or catechin in the bioaccessible fraction. Antioxidant action assessed in the Caco-2 cell line showed that the protective effect against reactive oxygen species (ROS) generation did not always correlate with the in vitro antioxidant capacity. Our data support that the inclusion of chickpea flours in the formulation of functional biscuits provides the consumer with products of added nutritional value with attractive organoleptic features.

Dietary intervention with edible film-coated multistrain probiotic Lacticaseibacilli in nondairy food matrices significantly increased the recovery of fecal viable Lacticaseibacilli and improved the performance of several colonic biomarkers among slightly malnourished preschool children.

Probiotic enriched dairy products are widely consumed in Western countries for their beneficial effects on the gastrointestinal tract and overall health. The present study aims to investigate the beneficial effects of probiotic Lacticaseibacilli (LAB) strains in non-dairy food matrices. A blend of edible film-coated probiotic LAB, L. plantarum, L. paracasei, and L. rhamnosus, were incorporated into plain biscuits and dry dates. Design of the randomized controlled study: Children of both sexes (mean age 55.7 ± 14.5 months) attending kindergarten in Tersa, a poor urban Giza district, were recruited and randomized into 5 groups of equal numbers. Treatment groups: (1) placebo biscuits, (2) functional probiotic biscuits (0.18 billion colony forming units (cfu) of LAB) (3) functional probiotic + inulin biscuits (0.2 billion cfu of LAB + 2 g of chicory inulin); (4) placebo dates and (5) functional probiotic dates (0.3 billion cfu of viable multistrain LAB). The supplements were served 5 days a week and each child had to consume 21 servings of the supplement. The primary outcome was an increase in the fecal recovery of viable LAB after the intake of 21 servings (T1) compared to the respective baseline counts (T0). The secondary outcomes include the determination of fecal short-chain fatty acids (SCFA) and secretory immunoglobulin A (s-Ig A) using ELISA and fecal ammonia excretion. Results: Statistically significant % increases in the recoveries of fecal viable LAB were found among the children consuming 21 servings of supplements 2, 3, and 5 compared to the respective count at T0. Similar significant increases were found in the fecal concentrations of SCFA and s-Ig A among the children consuming 21 servings of supplements 2, 3 and 5 compared to the respective counts at T0. On the other hand, the concentration of toxic ammonia excretion decreased significantly in the feces of all children consuming probiotic-containing supplements (groups 2, 3, and 5) at T1 compared to the respective concentrations obtained at T0. Conclusion: Multistrain microencapsulated probiotic Lacticaseibacilli in functional biscuits and dry dates successfully tolerated the acidic gastric transit and exerted their bioactive action on the colonic microbiome. The synbiotic supplement exhibited a higher production rate of colonic SCFA. Probiotic-enriched products that confer definitive health benefits are convenient and do not need to be kept under refrigeration. Manipulating the composition and function of the microbiome in childhood through probiotic/+ prebiotic interventions is cost-effective with long-term beneficial health outcomes. This study was approved by the Medical Research Ethics Committee, National Research Center and registered as Clinical Trial 16/422. Written informed consent was obtained from the mothers of all participating children.

Development and Evaluation of Calorie‐Reduced Functional Cookies Enriched With Date Press Cake

Date press cake (DPC) is a by‐product of date syrup (also known Dips) production with high nutritional content. However, it is still underutilized owing to the lack of knowledge about its health benefits and possible food applications. Therefore, the aim of the study was to prepare low‐calorie fibre‐rich functional cookies fortified with DPC. Different additions of DPC (5% and 10% on wheat flour basis) were added while sugar was reduced by 25% and 50% and replaced by 0.39 and 0.65 g Stevia, respectively. Cookies were analysed for their physicochemical and sensory attributes. The obtained results showed that moisture content, ash, and dietary fibre content significantly (p < 0.05) increased with increasing DPC amount, while sucrose content decreased significantly in treatments compared to the control. In addition, the hardness of 10% DPC‐enriched cookies with 50% sugar reduction was slightly significantly higher than the control, while other treatments were not significantly different. The addition of DPC significantly decreased both L∗ and b∗, while increasing a∗ of cookies. The results also revealed that the diameter, thickness, and spread ratio of the DPC‐enriched cookies did not significantly differ from those of the control sample. On the other hand, the inclusion of DPC and Stevia significantly lowered the weight before baking of cookies, while the baking loss did not significantly change, apart from cookies with 5% DPC and 50% sugar reduction which showed a slight significant increase. The sensory evaluation results showed that cookies with 10% DPC inclusion and 25% sugar reduction received the highest appearance, texture, flavour, and overall acceptability scores compared to the control. However, the differences were not significant. These results indicate that the incorporation of DPC as a low‐cost fibre‐rich ingredient in cookies, along with the sugar reduction and Stevia substitution, improved the fibre content and nutritional value of cookies without compromising their physical or sensory attributes.

Development of functional cookies form wheat-pumpkin seed based composite flour

To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, thermal and oxidative stability. In view of the foregoing, the roasted pumpkin seeds of particle size below 500 μm were blended with wheat flour at different ratios (BR) to bake at selected pre-determined temperatures (T) and time durations (TD). The synergetic effect of aforesaid parameters on cookie development, BR, T, and TD was studied by varying the parameters between the range 6–15 %, 180–200 °C and from 8 to 12 min, respectively, for the baking process of cookies. Further, the process was modelled and scrutinized using numerical optimization to achieve a highly acceptable product. On that account, it was deduced that the optimal condition for BR, T, and TD were 12.87 %, 186 °C and 9.5 min, respectively, that could pave to beget the excellent quality cookies with overall acceptance score of 8, protein content 14.28 %, fat 17.85 %, ash 2.23 %, moisture 2.46 %, fiber 2.38 % and total color difference 12.01. The optimized cookies (OCs) were found to have higher protein (11.49–14.28 %), fiber (0.93–2.41 %), ash (2.19–1.77 %), total antioxidant activity (38.7158–43.1860 %), oxidative stability (28.61–51.24 h), Zn (1.42–2.63 mg/100g), and Fe (2.12–3.20 mg/100g) content as compared to the control. Laconically, the study results provided the optimized processing condition for developing high quality cookies with respect to improved nutritional value and comparable overall acceptability.

A Large-Scale Study of Cookie Banner Interaction Tools and their Impact on Users' Privacy

Cookie notices (or cookie banners) are a popular mechanism for websites to provide (European) Internet users a tool to choose which cookies the site may set. Banner implementations range from merely providing information that a site uses cookies over offering the choice to accepting or denying all cookies to allowing fine-grained control of cookie usage. Users frequently get annoyed by the banner's pervasiveness as they interrupt ''natural'' browsing on the Web. As a remedy, different browser extensions have been developed to automate the interaction with cookie banners. In this work, we perform a large-scale measurement study comparing the effectiveness of extensions for ''cookie banner interaction.'' We configured the extensions to express different privacy choices (e.g., accepting all cookies, accepting functional cookies, or rejecting all cookies) to understand their capabilities to execute a user's preferences. The results show statistically significant differences in which cookies are set, how many of them are set, and which types are set---even for extensions that aim to implement the same cookie choice. Extensions for ''cookie banner interaction'' can effectively reduce the number of set cookies compared to no interaction with the banners. However, all extensions increase the tracking requests significantly except when rejecting all cookies.

Exploring the Anti-Anemic Potential of Bauhinia variegata Linn Leaves Powder Biscuits in Animal Modeling

Globally, Anemia is one of the most prevalent disease. In developing countries women and children suffered more from anemia. Objective: To develop and explore the anti-anemic potential of iron enriched biscuits by using Bauhinia variegata leaves powder. Methods: Longitudinal study design was followed to check the therapeutic effect of Bauhinia variegata leaves powder biscuits in anemia-induced rats. For this purpose, dried powder of Bauhinia variegata leaves powder was prepared and functional biscuits were developed by utilizing Bauhinia variegata leaves powder and lemon juice. Thirty male anemia-induced albino rats were randomly divided into three groups G1 (standard diet), G2 (biscuits with 10 g Bauhinia variegata leaves powder) and G3 (biscuits with 10 g Bauhinia variegata leaves powder and 10 mL lemon juice). Feed intake, water intake, total body weight gain and hemoglobin levels of rats were determined after an interval of 15 day for study period of two months. The results obtained was statistically analyzed. Results: The results showed that functional biscuits prepared by using Bauhinia variegata leaves powder (high in iron) and lemon juice (rich in Vitamin C) significantly improved the feed intake, water intake, total body weight gain and hemoglobin levels of rats during 60 days study period. Conclusions: Conclusively, Bauhinia variegata leaves powder and lemon juice in combination are effective against anemia.

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products.

Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit formulation. A broccoli flour and three water/ethanol extracts (100:0, 75:25, 50:50; v/v) were obtained. The rheological properties and the content of bioactive compounds of the functional ingredients and biscuits were evaluated. The 50:50 hydroalcoholic extract was the richest in glucosinolates (9749 µg·g-1 DW); however, the addition of a small amount strongly affected dough workability. The enrichment with 10% broccoli flour resulted the best formulation in terms of workability and color compared to the other enriched biscuits. The food matrix also contributed to protecting bioactive compounds from thermal degradation, leading to the highest total glucosinolate (33 µg·g-1 DW), carotenoid (46 µg·g-1 DW), and phenol (1.9 mg GAE·g-1 DW) contents being present in the final biscuit. Therefore, broccoli flour is a promising ingredient for innovative healthy bakery goods. Hydroalcoholic extracts could be valuable ingredients for liquid or semi-solid food formulation.

Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies

Young coconut mesocarp (YCM) contains considerable phenolic compounds that provide high antioxidant activity. However, the YCM is identified as an underutilized by-product in food industries. A novel functional food derived from YCM, viz., cookies, was proposed through this study to take advantage of the containing antioxidants. The cookies were prepared using regular flour (CR) or substituted with YCM powder at 8 (C8) or 16 % (C16). The macro components (carbohydrate, protein, fat and ash), in vitro antioxidant activities, and the level of individual phenolic compounds in the cookies were measured. The addition of YCM powder increased the crude fiber by up to 5 % and moisture content by about 2 - 3 %. Conversely, the fat level was lowered by 1 %. The in vitro antioxidant activities of cookies C8 and C16 were noticeably increased compared to the CR. The increase was attributable to the presence of phenolic compounds such as catechin and 3 caffeic acid derivatives, which were retained after the baking process. The addition of YCM changed the visual appearance by darkening the color of cookies which was indicated by lightness at 45.33 and 23.87; a* value was 17.30 and 18.97; b* value was 29.47 and 19.83; and chroma at 34.15 and 27.49, for C8 and C16, respectively. The addition of YCM also reduced the hardness due to the presence of moisture content in the incorporated cookies. Additionally, the addition of YCM was effective in prolonging shelf-life by increasing the oxidative stability of YCM-based cookies, indicated by the lower peroxide value (0.1 mEq O2·kg–1) after 4 months of storage compared to the regular cookies. YCM powder can be an alternative source of antioxidants, and it may be possible to include YCM powder in cookies and other pastries to increase their nutritional value and antioxidant activity to produce functional food. HIGHLIGHTS Young coconut mesocarp (YCM) was used as an ingredient to produce functional cookies and produce a higher fiber and ash but lower lipid and protein content compared to regular cookies The incorporation of YCM into the cookies increased the antioxidant activity and phenolic compounds in the cookies The addition of YCM prolongs the shelf-life of cookies compared to the reference cookies by lowering the fat content due to the high fiber and inhibiting the oxidation process due to the presence of catechin, chlorogenic and 3 caffeic acid derivatives GRAPHICAL ABSTRACT

Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours

Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours

Formulation of Jaggery based Functional Cookies: Optimization and Evaluation of Sensory, Physico-Chemical, Nutritional, and Nutraceutical Properties

Formulation of Jaggery based Functional Cookies: Optimization and Evaluation of Sensory, Physico-Chemical, Nutritional, and Nutraceutical Properties

Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low-fat functional cookies substituted with wheat germ flour and coffee silverskin.

This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10-30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations. The total phenol content of the cookies with added WGF-CSS ranged from 1813.72 to 1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg-1 ), whereas the total phenolic bioaccessibility values ranged between 53.39 and 56.84%. Of the three methods used to determine antioxidant capacity (AC), the cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility values (44.55-51.19%) than the 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation and 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF-CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, and Ca increased depending on the number of cookies consumed and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66 and -7.08, and the 10% WGF cookie (F2) (6.48) sample received the score that was closest to that of the control. Moderately strong positive relationships (r > 0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies. As a result, WGF and CSS food additives with high nutritional properties can be recommended as potential enriching ingredients and fat substitutes in the development of new products in the functional food industry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

On the Valorization of Arbutus unedo L. Pomace: Polyphenol Extraction and Development of Novel Functional Cookies.

The fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called "Aguardente de Medronho". During this process, a solid pomace is generated and presently discarded without valuable applications. In this work, two strategies have been developed for the valorisation of A. unedo pomace. The first approach considers the extraction of polyphenols from this by-product through the optimization of an ultrasound-assisted method using a Box-Behnken design coupled with response surface methodology. The results indicate that the temperature and the percentage of methanol, along with their interaction, significantly influence the total concentration of polyphenols and the antioxidant activity of the extracts obtained. The optimal conditions identified consider the extraction of 0.5 g of sample with 20 mL of a solvent containing 74% MeOH (aq), at a pH of 4.8, maintained at 70 °C for 15 min. On the other hand, the second valorisation strategy considered the use of A. unedo pomace in the development of functional cookies. The incorporation of 15-20% pomace in the cookie formulation was well-received by consumers. This incorporation results in an intake of ca. 6.55 mg of polyphenols per gram of cookie consumed, accompanied by an antioxidant activity of 4.54 mg Trolox equivalents per gram of cookie consumed. Overall, these results encourage the employment of A. unedo pomace either as a reliable source of extracts enriched in polyphenols or as a nutraceutical active ingredient in functional cookies, thereby positively impacting human health.

Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powder

The present investigation aimed to develop jamun pulp, jamun seed, mango kernel, and flax seed powder fortified low-fat functional cookies. A total of five formulations, including control (C, T1, T2, T3 and T4) were prepared with varying amounts of jamun pulp, jamun seed, and mango kernel powder. The overall acceptability score was maximum for T1 and minimum for C cookies. Total flavonoid content was maximum for T4 (668.3 ± 4.8 mgQE/100 g) and least for T1 (483.6 ± 5.6 mgQE/100 g), while the total phenolic content was highest for T4 and T3 (925.3 ± 8.8 mgGAE/100 g and 836.83 ± 3.47 mgGAE/100 g, respectively) and least for control cookies. Protein content (%) was highest for C and T1 (17.5 ± 0.06 and 16.36 ± 0.056, respectively), while it was the least for T4 (11.37 ± 0.032). Based on the proximate, sensory, and functional properties, it was concluded that fortified cookies T1 were found to be the best among all the developed cookies.

Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation.

Grape pomace, the main by-product of wine process, shows high potential for the development of functional foods, being a natural source of bioactive compounds and dietary fiber. Thus, the present study proposes the development of five potential functional biscuits. The five formulations were achieved by varying the Tannat grape pomace powder (TGP, 10-20% w/w total wet dough) and sweetener sucralose (2-4% w/w total wet dough) content through a factorial design with central points. TGP microbiological and pesticides analysis were performed as a food safety requirement. Identification of bioactive compounds by HPLC-DAD-MS, in vitro bioactivity (total phenol content, antioxidant by ABTS and ORAC-FL, antidiabetic and antiobesity by inhibition of α-glucosidase and pancreatic lipase, respectively) and sensory properties of the biscuits were evaluated. TGP microbiological and pesticides showed values within food safety criteria. Sensory profiles of TGP biscuits were obtained, showing biscuits with 20% TGP good sensory quality (7.3, scale 1-9) in a cluster of 37 out of 101 consumers. TGP addition in biscuits had a significant (p < 0.05) effect on total phenolic content (0.893-1.858 mg GAE/g biscuit) and bioactive properties when compared to controls: 11.467-50.491 and 4.342-50.912 μmol TE/g biscuit for ABTS and ORAC-FL, respectively; inhibition of α-glucosidase and pancreatic lipase, IC50 35.572-64.268 and 7.197-47.135 mg/mL, respectively. HPLC-DAD-MS results showed all the identified phenolic compounds in 20/4% biscuit (TGP/sucralose%) were degraded during baking. Malvidin-3-O-(6'-p-coumaroyl) glucoside, (+)-catechin, malvidin-3-O-glucoside, and (-)-epicatechin were the main phenolic compounds (in descendent order of content) found. The bioactive properties could be attributed to the remaining phenolic compounds in the biscuits. In conclusion, TGP biscuits seemed to be a promising functional food with potential for ameliorating oxidative stress, glucose and fatty acids levels with good sensory quality.

Sustainable food processing: single and interactive effects of type and quantity of brewers' spent grain and of type of sweetener on physicochemical and sensory characteristics of functional biscuits

SummaryBarley brewers' spent grain (BSG), the main by‐product of the brewing industry, can be conveniently used as supplement in nourishing and stable foods such as bakery products. This study was aimed to investigate the effects of three factors – namely amount (40 or 50%) and type of brewers spent grain (malt + durum or malt + common wheat), and type of sweetener (honey or brown sugar) ‐ on the quality attributes of the biscuits, with particular attention to the functional aspects and sensory characteristics. The cereal mixtures (60% barley malt and 40% common or durum wheat) used in brewing and the corresponding BSG were analysed, too. BSG differed from the starting cereal mixtures for the lower concentration of gallic acid and the higher contents of vanillic acid, caffeic acid, ferulic acid, epigallocatechin gallate, quercetin, rutin, resveratrol, and kaempferol of the first. Biscuits fortified with 40% of BSG showed the highest total phenolic contents, received the highest overall quality scores if sweetened with brown sugar and, if formulated with RI, received significantly higher scores for flavour intensity, sweetness, crunchiness, and friability and significantly lower bitterness and fibrousness than those produced with DA.

Development of a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content

The aim is to research and develop a recipe and technology for semi-finished shortbread pastry (frozen semi-finished product) for functional cookies with a low gluten content, with the possibility of long-term storage without loss of quality indicators.Products with a low gluten content play an important role in the diet of people with celiac disease, gluten sensitivity, as well as those who strive for a healthier diet and variety in their menu. With the growing awareness of allergies and specific dietary needs, low gluten foods have become a significant nutritional trend that is driving the entire food industry forward and improving the quality of life for many consumers. Frozen semi-finished products are in demand, their significant growth is observed – about 18...20% annually. Shock freezing is possible at any stage of preparation of products: semi-finished products, dough, a product of a high degree of culinary readiness. The use of the developed composition and method will allow expanding the range of functional flour confectionery products with a reduced gluten content, which is achieved by replacing wheat flour in the composition with a mixture of corn and rye. Optimization of rheological characteristics of shortbread pastry is ensured by enrichment with pectin substances, which help to reduce the water absorption capacity of flour, as well as reduce the formation time and stability of the dough. Deep freezing shortbread pastry allows you to save its nutritional and biological value, as well as technological (rheological) properties. In addition, the shelf life of products is increased, and the freezing time is reduced by 3...10 times compared to the traditional method.