INFLUENCE OF PROCESSING PARAMETERS SUNFLOWER SEED KERNELS ON THE QUALITY AND NUTRITIONAL VALUE OF BUTTER COOKIES

QBGGHM

Abstract

The stability of consumer demand for butter cookies, with pronounced disadvantages of the macro- and micronutrient composition of this product, determines the prospects for the development of new formulations taking into account the basic principles of food combinatorics.Sunflower is which differs from other oilseeds by a higher content of soluble protein and an increased content of lysine, which limits the digestibility of wheat protein.These features of the chemical composition of the sunflower seed kernel determine the prospects of its introduction into flour confectionery products, including cookies.The aim of the work was to study the effect of processing parameters and dosage of sunflower seed kernels on the technological properties of flour mixtures and the quality of cookies made from them. During the research, raw and roasted sunflower seed kernels from the 2023 harvest year were used. The control of indicators characterizing the technological properties of flour mixtures and the quality of butter cookies was carried out using standard research methods.The use of sunflower seed kernels in flour mixtures was accompanied by a linear decrease in their moisture content, an increase in titrated acidity and strengthening of gluten (with the transition to the II quality group); a more noticeable decrease in humidity (1% or more) and an increase in acidity (within 1°) was observed in the variants with fried kernels. For all dosage variants of sunflower kernels, a decrease in humidity and a linear increase in the wetness of baked products were recorded (from 172 % in the control version to 185-215 %), while maintaining a uniform porosity structure. It is established that the necessary technological properties of the dough and the standard quality of baked products are provided when 6% of fresh or fried sunflower seed kernels are added to the flour mixture. The use of sunflower kernels is accompanied by an increase in the content of protein, tocopherols and B vitamins in cookies, an increase in the proportion of iron, magnesium, potassium, zinc and organic phosphorus was noted among the essential macro- and microelements.