APPLICATION OF THE COMPOSITE MIXTURE IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS
https://doi.org/10.48184/2304-568X-2022-1-61-66
Abstract
Currently, the combination of trends in the increase in the biological value of food products forces manufacturers to seek new non-traditional sources of plant raw materials for the production of confectionery products. One of the most effective areas of confectionery production is the use of composite mixtures in the production of cookies. The article investigates the effect of the composite mixture on the organoleptic and physicochemical properties of the finished product, the nutritional value of the obtained lingering biscuits. The results of the study showed that in the lingering biscuits made from the composite mixture, in comparison with the control image, the fat content increased by 1.11 times, protein - 1.31 times, calcium - 1.29 times, potassium - 1.21 times, iron - 1. 84 times, phosphorus - 1.42 times. As a result, it was proved that hard biscuits made with the addition of composite flour have a high nutritional value and a high content of micro- and macroelements that play an important role in the human body.
About the Authors
M. A. YAKIYAYEVA
Almaty Technological University
Kazakhstan
Kazakhstan
050012, Almaty, st. Tole bi, 100
B. Z. MULDABEKOVA
Almaty Technological University
Kazakhstan
Kazakhstan
050012, Almaty, st. Tole bi, 100
A. M. TOKTAROVA
Almaty Technological University
Kazakhstan
Kazakhstan
050012, Almaty, st. Tole bi, 100
A. K. KHASENOVA
Almaty Technological University
Kazakhstan
Kazakhstan
050012, Almaty, st. Tole bi, 100
A. A. SEYDIMKHANOVA
Almaty Technological University
Kazakhstan
Kazakhstan
050012, Almaty, st. Tole bi, 100
References
1. Norgacheva E.G., Kaprel'yanc LV., Banova S.I. Funkcional'nye pishhevye dobavki iz inulinasoderzhashhego syr'ya [Functional food additives from inulin-containing raw materials] // Konditerskoe proizvodstvo, 2002. – №4. – S. 51-53. (in Russ)
2. Bronovec I.N. Pishhevye volokna – vazhnaya sostavlyayushhaya sbalansirovannogo zdorovogo pitaniya [Dietary fiber is an important component of a balanced healthy diet] // Medicinskie novosti, 2015. – №10. – S. 46–48. (in Russ)
3. Dracheva L.V. Pishhevye volokna – ingredienty funkcional'nogo naznacheniya [Dietary fiber is a functional ingredient] // Pishhevye ingredienty: syr'e i dobavki, 2011. – №1 – S. 42-43. (in Russ)
4. Anikeeva N.V., Antipova L.V. Nut istochnik syr'ya dlya polucheniya biologicheski cennyx dobavok [Chickpea is a source of raw materials for obtaining biologically valuable additives] // Konditerskoe proizvodstvo, 2006. – № 1. – S. 35-36. (in Russ)
5. Antipova L.V. Chechevica: perspektivy i ispol'zovaniya texnologii pishhevyx produktov [Perspectives and Uses of Food Technology]. – Voronezh, FGOUVPO Voronezhskij GAU, 2010. – 255 s. (in Russ)
6. Skurixin I.M., Tutel'yan V.A. Tablicy ximicheskogo sostava i kalorijnosti rossijskix produktov pitaniya [Tables of the chemical composition and caloric content of Russian food products]: Spravochnik. – Moskva, DeLi print, 2008. – 276 s. (in Russ)
7. Magomedov M.G. Texnologiya polucheniya poroshkoobraznogo polufabrikata iz saxarnoj svekly [Technology of obtaining powdered semifinished product from sugar beet]// Izvestiya vuzov. Pishhevaya texnologiya. – 2014. – № 1. – S. 54-57. (in Russ)
8. Dajrasheva S.T., Muldabekova B.Zh., Rustemova A.Zh. «Konditer өndіrіsіnің texnologiyasy» pәnіnen zertxanalyқ zhұmystardyn әdіstemelerі. Tamaқ өndіrіsіnің zhoғary oku oryndarynyң studentterіne arnalғan oқu әdіstemelіk құraly [Methods of laboratory work on the subject "Technology of confectionery production". A textbook for students of food industry universities]. Almaty: ATU, 2012. – 36 s. (in Kaz)
9. Konditer өndіrіsіnің texnologiyasy zhәne texnoximiyalyk baқylau [Technology and technochemical control of confectionery production]: Okulyқ / Muldabekova B.Zh. – Almaty, 2016. – 327 s. (in Kaz)
Review
For citations:
YAKIYAYEVA M.A., MULDABEKOVA B.Z., TOKTAROVA A.M., KHASENOVA A.K., SEYDIMKHANOVA A.A. APPLICATION OF THE COMPOSITE MIXTURE IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS. The Journal of Almaty Technological University. 2022;(2):61-66. (In Kazakh) https://doi.org/10.48184/2304-568X-2022-1-61-66
Views:
473
Email this article 