DEVELOPMENT AND EVALUATION OF QUALITY OF FUNCTIONAL BISCUITS USING FLAX SEEDS AND VARIOUS TYPES OF FLOUR

FEQJJA

Abstract

In light of the growing interest in a healthy lifestyle and proper nutrition, the development of functional flour confectionery products represents a potentially promising direction for the food industry. Such products may be in demand among consumers seeking to choose a healthy diet. The production of functional food products can be achieved through the use of functional ingredients, which can be used as flax seeds - a valuable source of polyunsaturated fatty acids, dietary fiber, antioxidants and other important nutrients. Flax seeds act as a functional and technological additive that allows you to create interesting textural elements and improve the taste of products. Oatmeal and flaxseed flour, used as functional ingredients in the cookie recipe, are characterized by a significant content of vitamins and minerals. The purpose of the work is to develop and study the quality indicators of pastry using flax seeds and various types of flour to give a functional orientation. The results of the analysis of organoleptic and physico-chemical quality indicators of the developed types of pastry are presented. Their compliance with the requirements has been established. The content of some minerals and vitamins in cookies has been determined: vitamin B1, macronutrients (potassium, calcium), trace elements (copper, iron, zinc). The functionality of pastry using flax seeds is shown, due to the high content of vitamin B1 (46.9...47.7 % coverage of the daily value) and copper (32...39.6 % coverage of the daily value). A comparative analysis of the content of vitamin B1 and mine­rals in the developed types of pastry with flax seeds using different types of flour was carried out. According to the content of functional ingredients, the developed cookies can be attributed to functional food products