Modeling the Composition of Oat Biscuit Based on Natural Sugar Substitutes
https://doi.org/10.36107/spfp.2022.314
Abstract
Background. The problem of consumption of excess sugar in the world in recent years has become increasingly relevant. Eating too much sugar can lead to serious health problems such as diabetes and obesity. Confectionery products make a significant contribution to this problem. The carbohydrates included in the recipe of traditional confectionery products have a high glycemic index. Modeling the ingredient composition of confectionery products by replacing the sugar traditionally used in the recipe of confectionery products with other ingredients should help reduce the glycemic index of these products.
Purpose. The purpose of this study is to develop a recipe composition and technology for a flour confectionery product in the form of oatmeal cookies based on natural sweeteners.
Materials and methods. The objects of study in the work were: a control sample of oatmeal cookies - a prototype of the developed product based on sugar; prototypes of oatmeal cookies - products based on natural sweeteners. The composition of cookies was modeled, excluding sugar, and adding ingredients that do not cause a hyperglycemic effect - the sweetener isomalt or trehalose and the sweetener stevioside.
Results. The organoleptic and physicochemical parameters of the developed cookies were determined by standard methods. The results of biotesting of oatmeal cookies with sugar and sweeteners are presented, which make it possible to reveal the effect of the new product on the living cell of the Tetrahymena pyriformis test culture.
Conclusions. It has been established that the developed oatmeal cookies based on natural sweeteners are safe for the test culture, as they have a positive effect on growth rates, vital activity and development of a living cell by generations of ciliates.
About the Authors
Manana E. Tkeshelashvili
Plekhanov Russian University of Economics
Russian Federation
Russian Federation
Galina A. Bobozhonova
Plekhanov Russian University of Economics
Russian Federation
Russian Federation
Irina B. Leonova
Plekhanov Russian University of Economics
Russian Federation
Russian Federation
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Review
For citations:
Tkeshelashvili M.E., Bobozhonova G.A., Leonova I.B. Modeling the Composition of Oat Biscuit Based on Natural Sugar Substitutes. Storage and Processing of Farm Products. 2022;(4). (In Russ.) https://doi.org/10.36107/spfp.2022.314
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