Technology of Flour Confectionery Products with Dietary Supplement "Baktosyla"

S. Peresichna, Аnnа Sоbко, Eduard Poplavskyi, Mykyta Solimchuk
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Abstract

Topicality. The unfavorable ecological situation, stressful lifestyle during the war state led to weakening of immunity and a sharp increase in diseases of the population, including diabetes. Based on the conditions above, the research consists in solving the problem of developing the technology of flour confectionery products using the dietary supplement “Baktosyla”, which is a natural sugar substitute, and is able not only to increase the quality of final products, but also to satisfy the physiological needs of humans in nutrients and energy. The aim of this article is the scientific justification and elaboration of shortbread cookies technology using the dietary supplement “Baktosyla” of increased nutritional value for sanative prescription. Research methods. The following research methods were used: analytical, organoleptic analysis, physico-chemical, statistical, mathematical processing of results using computer technologies. Results. In the process of experimental study, the shortbread cookies technology was elaborated with the replacement of 100% sugar in the shortbread dough with the dietary supplement “Baktosyla”. It was proved that the shortbread cookies “Baktosyla” have a higher organoleptic score (4.96 points) compared to the control sample (4.87 points). Additionally, it was investigated that when replacing sugar with the dietary supplement “Baktosyla” the springy and elastic qualities of the dough decrease, and the plasticity of the dough increases by 7.9% compared to the control. In terms of nutritional value, the amount of carbohydrates in the developed product decreases by 49.26%, but the amount of fiber, minerals (Na, Ca, Mg, P, Fe) and vitamins (B1, B2, C) increases. Conclusions and discussion. The developed technology of shortbread cookies with the dietary supplement “Baktosyla” led to the improvement in the nutritional value of the finished product and decrease in the energy value, which makes it possible to recommend it for implementation in the food industry and restaurant establishments for sanative nutrition.
添加膳食补充剂“Baktoxyla”的面粉糖果制品生产技术
主题性。战争期间不利的生态环境和紧张的生活方式导致免疫力减弱,包括糖尿病在内的人口疾病急剧增加。基于上述条件,本研究旨在解决使用膳食补充剂“Baktosyla”开发面粉糖果产品的技术问题,该膳食补充剂是一种天然的代糖,不仅能够提高最终产品的质量,而且能够满足人类在营养和能量方面的生理需求。本文的目的是利用营养价值增加的膳食补充剂“Baktosyla”作为疗养处方,对酥饼饼干技术进行科学论证和阐述。研究方法。使用了以下研究方法:使用计算机技术对结果进行分析、感官分析、物理化学、统计和数学处理。后果在实验研究过程中,阐述了用膳食补充剂“Baktosyla”代替酥饼面团中100%的糖的酥饼饼干工艺。事实证明,与对照样品(4.87分)相比,“Baktosyla”酥饼饼干的感官得分(4.96分)更高。此外,研究表明,当用膳食补充剂“Baktosyla”代替糖时,面团的弹性和弹性降低,面团的可塑性比对照增加7.9%。就营养价值而言,开发产品中碳水化合物的含量减少了49.26%,但纤维、矿物质(Na、Ca、Mg、P、Fe)和维生素(B1、B2、C)的含量增加了。结论和讨论。添加膳食补充剂“Baktosyla”的酥饼饼干的开发技术提高了成品的营养价值,降低了能量价值,这使得建议在食品行业和餐饮机构中实施疗养营养成为可能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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