RESEARCH OF CONSUMER PROPERTIES OF THE SHORTBREAD COOKIES WITH SWEETENER

Abstract

The article discusses the prospects for use of stevioside in the production of biscuits. The necessity of making flour confectionery products to solve problems related to carbohydrate metabolism disorders. The study shows the analysis of the chemical composition of stevia and explains its use to replace sugar in the production of shortbread cookies mix. Also shows the necessity of correcting of dough to the exclusion of sugar from the recipe. Also explains the use
of oatmeal as a substitute agent in the formulation. The results of studies of the effect of different amounts of oatmeal on consumer properties of shortbread cookies mix. Oat-flour administered in an amount of 10–40 % by weight of wheat flour with 100 % substitution of sugar stevioside. Found out that the use of 10–20 % oatmeal helps reduce consumer properties of products. In particular, increased crumbs, deteriorates formability dough, baked products have a pale color, poor porosity. When you add 30–40 % oat flour then improved consumer properties. There is a pleasant taste and aroma of oatmeal, coloring products becomes more intense, more crumbly baked goods increases absorbability. While maintaining all consumer properties, regulated for shortbread, in samples with stevioside and oatmeal significantly reduced total carbohydrate content. Best samples of physico-chemical parameters were with stevioside and 30 % oat flour. In terms of security developed products meet the requirements Sanitary. The results presented suggest that the developed product can be recommended for human consumption with carbohydrate metabolism and will expand the range of semi-finished products produced sand.