OPTIMIZATION OF THE TECHNOLOGY OF CONFECTIONERY PRODUCTS WITH INCREASED PROTEIN CONTENT

Abstract

In the work, based on the study of literary sources, regarding the chemical composition of sesame meal and walnut fruits, the prospect of developing a recipe composition and technological scheme for the production of shortbread cookies with an increased protein content is determined. In this work, it is determined that it is expedient to replace wheat flour with 20% of the composition of walnut and sesame meal according to the orthogonal symmetric Box-Behnken plan.
Research has shown that sesame meal and walnut kernels contain 32 and 44% protein, respectively, and a significant amount of essential amino acids. In addition, it has been established that meal is a valuable source of such biogenic trace elements as calcium, magnesium, potassium, and sodium.
Sesame meal contains a significant amount of organic salts of potassium, cobalt, iron, copper, zinc, phosphorus, sulfur, that is, trace elements that are necessary for normal blood formation and normalization of lipid metabolism; proteins with a balanced amino acid composition, water-soluble vitamins and fiber are present. It also contains lignin, pectins, protopectins, phytosterols, phospholipids, flavonoids, and vitamins.
Technochemical control of the production of shortbread is mainly related to the consistency of the dough and its spreading during baking (from the point of view of technology), as well as taste and aroma from the point of view of consumer properties.
Walnut meal contains a significant amount of polyunsaturated fatty acids, vitamins and minerals. In addition, its composition includes ascorbic acid, carotene, phytosterols. 70% of walnut meal is lecithin - one of the most valuable substances for the body, which is necessary for the renewal of damaged cells. Due to the content of such a large number of nutrients, the meal of these crops is a promising source of valuable nutrients and is used both as a functional food enhancer and for the creation of new non-traditional food products.
The expediency of adding nutmeg, clove and cardamom spices to the recipe to improve the organoleptic properties of a new functional product with increased protein content is substantiated.