spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2024.1.487spfp-487Research ArticleСтатьиArticlesПрименение растительных эмульсионных гелей в технологии безглютенового сдобного печеньяApplication of Plant Emulsion Gels in the Technology of Gluten-Free Butter Cookieshttps://orcid.org/0000-0002-3157-9911ВаськинаВалентина АндреевнаVaskinaValentina

профессор

v.a.vaskina@inbox.ruhttps://orcid.org/0000-0003-4075-9970НовожиловаЕлена СергеевнаNavazhylavaAlena

доцент

helenn66@mail.ruhttps://orcid.org/0000-0001-6520-394XДубцоваГалина НиколаевнаDubtsovaGalina

профессор

DubcovaGN@mgupp.ruhttps://orcid.org/0000-0002-5196-6417РогозкинЕвгений НиколаевичRogozkinEvgeniy

доцент

rogozkin47@yandex.ruhttps://orcid.org/0000-0003-0708-1694МолчановаЕлена НиколаевнаMolchanovaElena

профессор

melena2004@yandex.ruhttps://orcid.org/0009-0007-1805-4487КузнецовЯрослав КириловичKuznetsovYaroslav

магистр

SirZefir11@mail.ruБелорусский государственный университет пищевых и химических технологийБеларусьBelarusian State University of Food and Chemical TechnologiesBelarusРоссийский биотехнологический университетРоссияRussian Biotechnological UniversityRussian Federation2024040520243217184Copyright © Васькина В.А., Новожилова Е.С., Дубцова Г.Н., Рогозкин Е.Н., Молчанова Е.Н., Кузнецов Я.К., 20242024Васькина В.А., Новожилова Е.С., Дубцова Г.Н., Рогозкин Е.Н., Молчанова Е.Н., Кузнецов Я.К.Vaskina V., Navazhylava A., Dubtsova G., Rogozkin E., Molchanova E., Kuznetsov Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/487Введение

Введение:  Исследование адресует проблему негативного влияния трансизомеров жирных кислот и глютена, содержащихся в традиционных сдобных видах печенья. Актуализация данной проблемы обусловлена потребностью в разработке рецептур с заменой твердого животного жира и пшеничной муки на более здоровые альтернативы. 

Цель

Цель: Создание технологии производства безглютенового сдобного печенья с использованием эмульсионного геля из масла грецкого ореха, капсулированного в белково-полисахаридные оболочки, и альтернативного сырья на снижение рисков для здоровья.

Материалы и методы

Материалы и методы: Опытные образцы сдобного печенья готовили с заменой пшеничной муки на безглютеновую смесь из амарантовой муки, кукурузного и картофельного крахмалов и животного жира - маслом грецкого ореха. Необходимое структурирование в тесте достигалось за счет введения белково–полисахаридной смеси, в которой использовали   изолят белка сои и смесь полисахаридов (гуммиарабик, натрий-карбоксиметилцеллюлоза и пектин) для создания стабильных капсул, содержащих масло грецкого ореха. В процессе выпечки печенья изучали изменение температуры с помощью термопар, уставленные как в пекарной камере, так и на верхней и нижней поверхностях тестовых заготовок. Для замера толщины (высоты) печенья рядом с заготовкой теста ставили вертикальный эталон высотой 20 мм. Сигналы от термопар и показания толщины (высоты) тестовых заготовок во время выпечки подавались на дисплеи цифровых вторичных приборов, числовые значения с которых записывались на общую видеокамеру. Проведены  исследования физико-химических и органолептических свойств печенья, в зависимости от технологии и рецептуры приготовления.

Результаты

Результаты: Разработана технология безглютенового печенья, которая включает применение эмульсионных гелей на основе инкапсулированного масла грецкого ореха. Использование амарантовой муки и крахмалов позволило снизить плотность и увеличить влагопоглощение готовых изделий. Замена животного жира на растительное масло уменьшает продолжительность выпечки на 14,3%, повышая тем самым производительность.

Выводы

Выводы: В результате замены жира и применения эмульсионных гелей создано сдобное печенье с улучшенными органолептическими характеристиками и более сбалансированным жирнокислотным составом. Разработанное печенье может быть рекомендовано как функциональный продукт питания.

Background

Background: This study addresses the adverse effects of trans fatty acid isomers and gluten present in traditional types of enriched cookies. The urgency of this issue is driven by the need to develop recipes that replace solid animal fats and wheat flour with healthier alternatives.

Purpose

Purpose: To develop a technology for producing gluten-free enriched cookies using an emulsion gel of walnut oil encapsulated in protein-polysaccharide shells, and alternative raw materials to reduce health risks.

Materials and Methods

Materials and Methods: Experimental cookie samples were prepared by substituting wheat flour with a gluten-free mix of amaranth flour, corn and potato starches, and replacing animal fat with walnut oil. The necessary structure in the dough was achieved through the introduction of a protein-polysaccharide mix, utilizing soy protein isolate and a blend of polysaccharides (gum arabic, sodium carboxymethyl cellulose, and pectin) to create stable capsules containing walnut oil. During the baking process, temperature changes were monitored using thermocouples installed both in the baking chamber and on the upper and lower surfaces of the dough samples. A vertical standard of 20 mm was placed next to the dough sample to measure the thickness (height) of the cookies. Signals from the thermocouples and the thickness readings were displayed on digital secondary devices, with numerical values recorded by a general video camera. Physicochemical and organoleptic properties of the cookies were studied, depending on the technology and recipe used.

Results

Results: A technology for gluten-free cookies has been developed that incorporates the use of emulsion gels based on encapsulated walnut oil. The use of amaranth flour and starches has reduced the density and increased the moisture absorption of the finished products. Replacing animal fat with vegetable oil decreases the baking time by 14.3%, thereby enhancing productivity.

Conclusion

Conclusion: As a result of replacing fat and using emulsion gels, enriched cookies with improved organoleptic characteristics and a more balanced fatty acid composition have been created. The developed cookies can be recommended as a functional food product.

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