Nutritional and biological value of biscuits with soy flour

Abstract

The need to provide the population with high-quality food products, especially socially vulnerable citizens, requires significant efforts to find sources of raw materials of high nutritional value available for mass nutrition, and its effective use. This determines the urgency of finding reserves of affordable food nutrients, ensuring balanced nutrition for the population of Ukraine, because psycho-emotional stress in the conditions of a pandemic, martial law is increasing, which leads to a weakening of human immunity, an increase in the number of cases of exacerbation of chronic diseases, etc. The purpose and objectives of the work are scientific justification and development of the technology of shortbread cookies with increased protein content. A scientific hypothesis has been formulated, which suggests that the use of low-fat soy flour in combination with wheat flour will improve the protein composition of shortbread cookies and increase their nutritional value. The modern approach to the development of food technologies, in particular flour confec­tionery, involves the search for alternative types of domestic raw materials, which are a natural source of biologically active sub­stances that can directly affect metabolic processes and stimulate the protective functions of the human body. Such are soybeans and their processing products, including soybean flour. The prospects of using soy flour, in particular from soy beans, which is characterized by a high content of proteins, dietary fibers, minerals, especially Calcium, Magnesium, Phosphorus, are obvious. The technology of "Nutritious" shortbread cookies using low-fat soy flour has been developed. Shortbread cookies [Shortbread cookies DSTU 3781:2014] were used as a control. Technolo¬gical studies have established that the rational concentration of low-fat soy flour in the dough for shortbread cookies is 15%. The organoleptic indicators of the cookie samples were evaluated on a 30-point scale and the area of quality polygons. Shortbread cookies "Nutritious" with the replacement of 15% of wheat flour with soy flour have organo­leptic indicators close to the control sample. The protein content in it is 32% higher, fiber – 44% higher, Potassium – 93% higher, Calcium – 39% higher, Magnesium – 70% higher, Phosp­horus – 35% higher, Iron – 60% higher. than in traditional products. Cookies "Nutritious" have an increased content of protein, dietary fiber and minerals and can be recommended to meet consumer demand and improve the nutrition of the population