Technology Elaboration of Biscuits with Reduced Sugar Сontent

Abstract

Topicality. In this article the current production state of flour confectionery is analysed, as well as some conclusions on improving the biscuit production technology through adding raw materials of plant origin with preferential organoleptic characteristics and reduced sugar content are made. Aim and methods. The aim of the study is to substantiate the technology of biscuits with “Zdorovia” flour and carob powder. The object of this research is the technology of biscuit semi-finished product with low sugar content. The subject of this article is flour mixtures with “Zdorovia” flour (TC 10.6-05476322-001:2013 “Flour “Zdorovia”), and carob powder (Conclusion of the state sanitary-epidemiological examination of carob pods powder (carob powder) № 05.03.02-03/13533 dated 23.02.2012), biscuit dough from flour mixtures, baked biscuit semi-finished product. Research methods: theoretical generalisation method, calculation and organoleptic methods. Results. In this article, the results of theoretical and experimental research of biscuit technology elaboration are presented. The chemical composition of “Zdorovia” flour and carob powder is analysed, particularly, the possibility of their use in low-sugar biscuit products is proved. Organoleptic parameters are studied, and the rational concentration of “Zdorovia” flour and carob powder in flour mixtures is determined. The nutritional value and glycemic index of biscuit products are calculated. Conclusions and discussion. The traditional recipe of biscuit with cocoa powder is analysed. The advisable traditional recipe change is demonstrated in measures of replacing premium wheat flour with “Zdorovia” flour, as well as cocoa powder with carob powder, and 10 % of sugar with carob powder. The nutritional value of “Zdorovia” flour, carob powder and biscuit products is substantiated, and the glycemic index of elaborated products is defined. The rational concentration of “Zdorovia” flour and carob powder in biscuit recipes is installed in proportion of 30 % of “Zdorovia” flour and 100 % of carob powder. It is found out that the elaborated biscuit has the best organoleptic properties, such as smell, taste, colour, provided when used concentration of 30 % of “Zdorovia” flour and 100 % of carob powder. Additionally, it is proved that the addition of “Zdorovia” flour and carob powder to the biscuit recipe makes it possible to establish that their fat content decreased by 5,2 %, carbohydrate content – by 7,7 %, including mono- and disaccharides – by 9,3 %, starch content – by 12,4 %, still, fiber content increased by 96,9 % compared to control. The energy value of the test sample decreased by 6,6 %, and the glycemic index was 26,2 un.