The Use of Non-traditional Raw Materials in the Production of Biscuit-chopped Biscuits

Abstract

Biscuits represent an important part in the basic diet of Russian population. However, this product belongs to a high-calorie food group that leads to misbalance in food nutrients and energy value in the case of excessive consumption. That is why, including in biscuits formulation non-traditional raw materials, which are rich in vitamins as well as macro and micronutrients, could allow getting the product with better chemical composition. As non-traditional raw materials pecan and carob could be used. The aim of the paper is to study the impact of non-traditional raw materials on product quality ratings and food value characteristics of sponge-aerated biscuits. The studies were conducted in Voronezh State University of Engineering Technology. Product samples were made in laboratory environment. The biscuit «Forget-me-not» (Technical Conditions 9131-403-02068108-2017) was chosen as the confirmation sample. The influence of pecan and carob dosages on product quality ratings was estimated. During the preparation of product samples grinded pecan and carob in 15-30 % and 5-15% proportion to total flour weight respectively were added at the doughing stage. Organoleptic and physicochemical quality ratings were determined and presented. The recommended dosages of non-traditional enrichers were established. The nutrition value characteristics of the proposed biscuit were determined. A chemical composition analysis showed that the digestible carbohydrates quantity of the studied samples was lower as compared to those of the confirmation sample whereas the minerals and vitamins quantity was higher. Pecan and carob positive influence on sponge-aerated biscuits quality ratings and nutrition value characteristics was established in terms of the conducted studies. Developed products are recommended to mass consumption designed to enrich the food allowance with protein, vitamins and minerals.