vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2019-2-139-146vguit-2248Research ArticleПищевая биотехнологияFood biotechnologyВлияние порошка плодов черноплодной рябины на потребительские свойства бисквитовInfluence of aronia fruit powder on consumer properties of biscuitsКовалеваА. Е.KovalevaA. E.

к.х.н., доцент, кафедра товароведения, технологии и экспертизы товаров, ул. 50 лет Октября, 94, г. Курск, 305040, Россия

Cand. Sci. (Chem.), associate professor, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040, Russia

a.e.kovaleva@yandex.ruПьяниковаЭ. А.PyanikovaE. A.

к.т.н., доцент, зав. кафедрой, кафедра товароведения, технологии и экспертизы товаров, ул. 50 лет Октября, 94, г. Курск, 305040, Россия

Cand. Sci. (Chem.), associate professor, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040, Russia

alia1969@yandex.ruЮго-Западный государственный университетРоссияSouth-West state UniversityRussian Federation201903092019812139146Copyright © Ковалева А.Е., Пьяникова Э.А., 20192019Ковалева А.Е., Пьяникова Э.А.Kovaleva A.E., Pyanikova E.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/2248

Представлены результаты исследования влияния сухого порошка плодов черноплодной рябины (аронии) на потребительские свойства бисквитов, в которых пшеничную муку высшего сорта заменяли овсяной мукой и, в свою очередь, часть овсяной - 5, 10 и 15% порошка плодов и какао-порошка. Введение в рецептуру какао-порошка было вызвано тем, что порошок плодов черноплодной рябины в чистом виде имел темный цвет, который в выпеченном изделии переходил в серо-зеленый, что влияло на органолептические свойства выпеченного бисквита, делая его непривлекательным. Для устранения этих недостатков в рецептуру был введен какао-порошок в соотношении 1:1 с порошком плодов черноплодной рябины. С увеличением доли вносимого порошка плодов черноплодной рябины массовая доля влаги уменьшалась, что можно объяснить уменьшением количества используемой овсяной муки (за счет ее замены порошком плодов). По своей природе овсяная мука содержит большое количество пищевых волокон , которые обладают влагоудерживающей способностью, поэтому с уменьшением количества овсяной муки в изделиях уменьшается их влажность. На пористость готового продукта вносимые ингредиенты не влияют, но, тем не менее, этот показатель ниже, чем у бисквитов, выпеченных из пшеничной муки высшего сорта (порядка 75-80%). Щелочность у всех образцов бисквитов составила 0,3 град. В целом разработанные модельные образцы бисквитов с добавлением дикорастущего плодово-ягодного сырья получились довольно хорошего качества. По итогам анализа органолептических и физико-химических показателей для внедрения в массовое производство можно рекомендовать образцы бисквитов с добавлением 10% порошка черноплодной рябины.

The results of the influence of the dry powder of the fruits of the Aronia on consumer properties of biscuits, in which wheat flour of the highest grade was replaced with oat flour and, in turn, part of the oat flour - 5, 10 and 15% of fruit powder and cocoa powder are presented. Introduction to the recipe of cocoa powder was due to the fact that the Aroniapowder had a dark color, which turned into grey-green in the baked product, therefore affecting the organoleptic properties of baked biscuit, making it unattractive. This was confirmed experimentally during baking samples of biscuits (sample No. 1). Therefore, to eliminate these drawbacks, cocoa powder was introduced into the recipe in a 1: 1 ratio with Aronia. With an increase in the proportion of applied fruit powder of Aronia, the mass amount of moisture decreased, which can be explained by a decrease in the amount of oat flour used (due to its replacement by fruit powder). By its nature, oatflour contains a large amount of dietary fiber, which has a water-holding capacity, therefore, with a decrease in the amount of oat flout in products, their moisture content decreases. The porosity of the finished product is not affected by the added ingredients, nevertheless, this figure is lower than that of biscuits baked from wheat flour of the highest grade (about 75-80%). Alkalinity in all samples of biscuits was 0.3 degrees. In general, the developed model samples of biscuits with the addition of wild fruit and berry raw materials turned out to be of pretty good quality. According to the results of the analysis of organoleptic and physicochemical parameters for the introduction into mass production, it is possible to recommend samples of biscuits with the addition of 10% of Aronia powder. When establishing expiration dates, it was found that the process of staling proceeds in the samples rather slowly, and the recommended expiration dates for the finished product are 96 hours.

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The authors declare that there are no conflicts of interest present.