Butter Cookies of High Nutritional Value
https://doi.org/10.36107/spfp.2021.223
Abstract
The priority direction in the development of new types of butter cookies is the modification of traditional recipes and the use of innovative ingredients that increase the nutritional value of finished products and form their functional orientation. A complex of studies on experimental substantiation, formulation development and technological solutions was carried out in order to obtain butter cookies of increased nutritional value based on wheat flour from whole-ground grain and a fat product of enzyme transesterification with omega-3 fatty acids with the addition of spirulina microalgae. The influence of the selected ingredients on the organoleptic, physico-chemical parameters and nutritional value of the finished products was studied. It is shown that the developed type of butter cookies has decent consumer properties, in terms of physical and chemical parameters-meets the requirements of GOST 24901-2014 with a slight decrease in the wetness index. It is proved that the developed product is characterized by an improved lipid profile: the composition of fatty acids contains a significant amount of unsaturated fatty acids (55%), compared with the butter cookies obtained according to the traditional recipe, the presence of ω-6 γ-linolenic acid is revealed, there is a tenfold increase in the content of essential ω-6 linoleic acid; cookies can be positioned as a product that is a source of essential omega-3 fatty acids (alpha-linolenic more than 0.2 g/100 g). It was found that the butter cookies obtained according to the improved recipe are a source of dietary fiber (5.87 g/100 g of the product), magnesium (20% of the average daily requirement per 100 g) and iron (23% of the average daily requirement per 100 g) with a low content of sodium (salt) (42.3 mg/100 g). Developed a set of TD (TU, TI) (project) for a new enriched butter cookies.
About the Authors
Elena V. Alekseenko
Moscow State University of Food Production
Russian Federation
Russian Federation
Irina G. Belyavskaya
Moscow State University of Food Production
Russian Federation
Russian Federation
Larisa V. Zaitseva
VNIKP is a branch of FGBNU «FNTS of food systems named after V.M. Gorbatov»
Russian Federation
Russian Federation
Anna G. Uvarova
Kursk State Agricultural Academy
named after I.I. Ivanov
Russian Federation
Russian Federation
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For citations:
Alekseenko E.V., Belyavskaya I.G., Zaitseva L.V., Uvarova A.G. Butter Cookies of High Nutritional Value. Storage and Processing of Farm Products. 2021;(2):121-138. (In Russ.) https://doi.org/10.36107/spfp.2021.223
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