Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

2019 (published: 11.06.2019)

Number 2(40)

Home > Issue > Recipe development and evaluation of consumer properties of sugar cookies enriched with natural antioxidants

UDC 664.68

Recipe development and evaluation of consumer properties of sugar cookies enriched with natural antioxidants

Zambulaeva N.D., Zhamsaranova S.D. , Khalapkhanova L.V., Kozlova T.S.

The purpose of this work is to develop a recipeof sugar cookies enriched with antioxidants and to assess its consumer properties.To increase the resistance of the confectionery product to oxidative processes antioxidants are introduced into the recipe. The previously obtained dry extract from the cowberry squeeze, which has an antioxidant effect, was used in the manufacture of sugar cookies.The recipe for Chaynoye cookies was used as a basis. During the development of the recipe, the amount of the added additive was calculated taking into account the per capita consumption of cookies and the recommended daily level of antioxidants. 0.1; 0.3, and 0.5% of dry extract per dry weight were introduced in the recipe, which amounted to 38.2; 114.8, and 191.3 mg of antioxidants per 100 g. of dough respectively. The finished products were evaluated using organoleptic indicators by the description method and the scoring method. The shelf life was determined by the peroxide value and the total content of antioxidants for 6 months. The recipe of sugar cookies enriched with antioxidants from dry extract of cowberry squeeze was developed. The optimal amount of cowberry squeeze dry extract introduced into the recipe was determined. Introduction of 0.1% additive to the recipe of cookies allowed obtaining a product with good consumer properties.The total content of antioxidants (TCA) in experimental samples of cookies exceeded 3.6 times the TCA of the control samples, which contributed to the slowing down of oxidative processes in fats and increased the shelf life of cookies from three to five months.
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Keywords: flour confectionery; sugar cookies; consumer properties; antioxidant; dry cowberry extract; peroxide value.

DOI 10.17586/2310-1164-2019-12-2-27-35

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