Quality evaluation of flour confectionery products (cookies) with the addition of quinoa flour

https://elibrary.ru/RZJNTM

Abstract

The article studied the organoleptic characteristics of confectionery products — shortbread and oatmeal cookies with the inclusion of quinoa flour in the composition. The evaluation showed that the introduction of quinoa did not have a negative effect on the organoleptic characteristics of the finished product, the taste and aroma of which was even more pronounced than the control sample. The control and experimental samples of shortbread biscuits had the correct shape without damage and dents, a characteristic smell and taste, were well baked with good brittleness and uniform porosity, without voids and traces of unmixed. An increase in the share of quinoa in the shortbread recipe to 30 and 50% of the mass of wheat flour contributed to a greater crumbling of finished products, and when using quinoa with dark seeds, a noticeable color change to dark brown and a more pronounced nutty aroma. With an increase in the proportion of quinoa in oatmeal cookies to 30%, the dough became crumbly, disintegrated, the products did not hold their shape, so it became impossible to bake the products. Shortbread and oatmeal biscuits exceeded the control in protein content — by 1.7 and 1.2%, in fat — by 1.4 and 1.2%, respectively.