Development and research of qualitative characteristics of multigrain flour confectionery products with the use of pectin concentrate

The purpose of this article is to develop recipes for biscuits using whole grain cereal flour and low-esterified beet pectin concentrate, and to study the quality and nutritional value of the finished product. The authors of the article have worked on developing recipes for crackers using whole grain cereal flour and low-esterified beet pectin concentrate. The research found that the biscuits (sample No. 3) made from a mixture of first-grade wheat flour and whole grain corn, buckwheat, and millet flour with the addition of beet pectin concentrate had a higher content of dietary fibre, vitamins and minerals compared to the control (sample No. 1) and biscuits made from a mixture of first-grade wheat flour and whole grain corn, buckwheat and millet flour without the addition of beet pectin concentrate (sample No. 2). Thus, the dietary fibre content in sample No. 3 is 47.5% higher than in sample No. 1 and 25.2% higher than in sample No. 2, the vitamin E content is 26.7% and 5.9% higher, the calcium content is 15.7% and 5.96% higher, iron is 14.9% and 10.12% higher, respectively, etc. In addition, the research results show that when pectin concentrate from sugar beet is used in dough mixing, the organoleptic and physicochemical quality indicators of the biscuits are not inferior to the control samples. All samples had a pleasant, pronounced taste and aroma. When evaluating the organoleptic characteristics, special attention was paid to the appearance of the break. It was found that the most preferable in terms of taste and the most pronounced aroma were biscuits based on whole grain flour from cereals and pectin concentrate (sample No. 3). The use of whole grain cereal flour and beet pectin concentrate in biscuit recipes allows them to be effectively integrated into a balanced diet, providing the necessary dietary fibre, vitamins, minerals, etc.

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