Development of the formulation and technology of oatmeal diet cookies
https://doi.org/10.20914/2310-1202-2024-4-52-57
Abstract
Currently, the range of dietary flour confectionery products is not large. But interest in this product category is increasing due to the growth of various diseases of the gastrointestinal tract, obesity, etc. The purpose of the study was to develop the technology and formulation of oatmeal dietary cookies. The object of the study was a traditional oatmeal cookie, in the formulation of which there is premium wheat flour. In the formulation of dietary oatmeal cookies being developed, it was proposed to replace wheat flour with oatmeal obtained by grinding oatmeal "Hercules", oatmeal with oatmeal "Hercules". Also, freshly frozen apple squeezes were introduced instead of eggs. Oat flakes, flour obtained from them, and apple pomace contain dietary fibers that have a number of positive properties for the human body and help reduce the risk of developing a number of diseases. In the course of the research, additional operations were introduced: the preparation of flour from oat flakes "Hercules", the preparation of a mixture of apple pomace, jerusalem artichoke syrup and a fat component. The last operation allows you to obtain a dough with the required rheological characteristics and a homogeneous structure. It was also found that, unlike traditional technology, the duration of the baking process of oatmeal cookies increases 1.5-2.5 times, and the temperature decreases from 180-240 up to 160°C. These modes allow you to get a finished product with high quality indicators.
About the Authors
A. E. Kovaleva
South-West State University
Cand. Sci. (Chem.), associate professor, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia
E. A. Pyanikova
South-West State University
Cand. Sci. (Engin.), associate professor, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia
O. V. Evdokimova
Oryol State Agrarian University named after N.V. Parakhin
Dr. Sci. (Engin.), anatomy, physiology and surgery department, Generala Rodina str., 69, Orel, 302019, Russia
I. V. Cheremushkina
Voronezh State University of Engineering Technologie
Dr. Sci. (Engin.), professor, trade and commodity departmen, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Kovaleva A.E., Pyanikova E.A., Evdokimova O.V., Cheremushkina I.V. Development of the formulation and technology of oatmeal diet cookies. Proceedings of the Voronezh State University of Engineering Technologies. 2024;86(4):52-57. (In Russ.) https://doi.org/10.20914/2310-1202-2024-4-52-57
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