Технологія пісочного печива з використанням борошна з насіння гарбуза

Abstract

Розроблено технологію пісочного печива з використанням борошна з насіння гарбуза, визначено харчову і біологічну цінність отриманого продукту. Розглянуто проблему білкового дефіциту в харчуванні людини та проаналізовано останні дослідження щодо використання альтернативної сировини, що є джерелом цього нутрієнта. Для збільшення відсотка споживання білків населенням запропоновано розробити технології харчових продуктів із застосуванням рослинних інгредієнтів місцевого походження, багатих на білок.

The purpose of this work is to develop the technology of shortbread cookies using pumpkin seed flour, and determine the nutritional and biological value of the product. The article describes the problem of protein deficiency in human nutrition and analyzes recent studies on the use of alternative raw materials, which can be considered as a source of proteins. To increase the percentage of protein consumption by the population, it is proposed to develop new food technologies using plant ingredients of local origin, rich in protein. To solve the problem, the traditional technology of shortbread cookies was taken as a basis and control. To make a dough for new shortbread cookies, softened butter was mixed with sugar, salt, vanilla essence and grinded until smooth, then the eggs were added and mixed with the mass. A mixture of pumpkin flour, wheat flour and baking powder was added into the formed mass, the dough was quickly kneaded and left in the refrigerator for 30 minutes. After cooling, the layer of dough was rolled out, the cookies were formed, baked, cooled, sprinkled with powdered sugar and served. To expand the range of new shortbread cookies, a number of additional ingredients were used, namely raisins, prunes, walnuts, dried cranberries and carrot powder. The chemical composition of the obtained products was determined according to the methods given in the current regulatory documentation of Ukraine. It is determined that the developed products are characterized by an increase in protein content, fat content, and a decrease in carbohydrate content. The increase in calories for all three developed types of cookies can be considered insignificant. It should also be noted, that analysis of the all samples of cookies showed a significant increase in the content of mineral substances and vitamins. Organoleptic evaluation of the developed products was presented in the form of profilograms, which were used to calculate the areas of quality polygons. The obtained data allow to state that organoleptic characteristics of the all developed products exceed the control sample.