Quality of shortbread cookies with a composition of meal
DOI:
https://doi.org/10.31617/tr.knute.2021(39)11Keywords:
shortbread cookies, composition of walnut and sesame meal, , nutriational value, storageAbstract
Background. Flour confectionery products are characterized by low biological value because they contain a little bit of protein, phospholipids, vitamins, minerals, polyphenolic compounds, and many carbohydrates. High fat content negatively affects the duration of storage. Therefore, it is important for cookies to select such raw materials, the components of which inhibit the development of undesirable changes and at the same time improve its organoleptic properties and biological value.
Materials and methods. The composition of walnut meal (SHVG) and sesame (SHK) in the amount of 70 : 30 %, respectively. The developed mixture of meal was added to the recipe of the shortbread semi-finished product instead of flour in the amount of 20 %.
The classic recipe for shortbread cookies was chosen for control.
Shortbread cookies of the studied samples were baked at a temperature of 180–200 oC for 10–12 min. The quality of shortbread cookies is assessed according to DSTU 3781:2014.
A 5-point scale has been developed for sensory evaluation of the quality of shortbread cookies.
Humidity of baked products is determined by the method of drying to constant weight, titrated acidity – by titration according to DSTU 5024:2008, acid and peroxide value of fat – according to DSTU 4570:2006.
Cookies samples were stored for 90 days in an airtight polymer material at a relative humidity of not more than 75 %. Organoleptic, physicochemical and microbiological indicators of product quality were determined during storage in 10, 20, 30, 45, 90 days.
Results. Shortbread cookies with the composition of SHVG and SHK after 45 days retained the taste and smell unchanged in contrast to control samples.
It was found that the presence of the composition of SHVG and SHK does not significantly affect the change in humidity, specific volume and strength of cookies during storage.
The wettability of the studied samples of shortbread cookies has a higher value compared to the control, which can be explained by the presence of more fiber due to SHVG and SHK.
During storage in confectionery products with a significant fat content, changes occur in the lipid complex and according to their organoleptic properties. The index of the peroxide quantities of the tested sample of cookies during 45 days of storage is equal to 0.75 mmol, which is 16.6 % less than the control – 0.90 mmol.
It was found that when stored for 90 days in shortbread cookies with meal, the amount of MAFANM does not exceed the safety standards established by sanitary rules, namely 5.0 · 104.
Conclusion. The possibility and expediency of using the composition of walnut meal and sesame meal to improve the nutritional properties and safety of shortbread cookies have been experimentally proven. After 45 days, such products kept the taste and smell almost unchanged, due to slower oxidative processes due to the increased content of vitamin E. The peroxide value of the tested sample of cookies during this period was 16.6 % less than the control sample, which also indicates slower oxidation of fats.
Microbiological studies have shown that when storing shortbread cookies with a composition of meal for 45 days, the amount of MAFAnM does not exceed the established safety standards, and bacteria of the Escherichia coli group, pathogenic microorganisms, including the genus Salmonella were not detected.
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