Justification of the Recipe Composition of Biscuit Using Functional Additives
Abstract
Increased production of processed foods, rapid urbanization and changing lifestyles have led to a shift in dietary patterns. Nowadays, people consume more foods high in calories, fat, free sugars, and salt/sodium, and many do not consume enough fruits, vegetables, and other types of fiber such as whole grains. The article describes the principles of healthy nutrition, which are justified by the World Health Organization (WHO). The recipe composition of the biscuit using a mixture of potato and corn starches, oat bran replace part of the sugar on stevioside with the addition of functional additives in the Arctic region, namely black currant juice, grown in Lovozero. It is known that black currant contains vitamins, organic acids, sugars (fructose and glucose), flavonoids, pectin, minerals and adding it to the formulation can increase nutritional and functional value. The article shows the results of the study of biscuit quality using functional additives of the Arctic region. The composition of the biscuit: the ratio of the added vegetable raw materials is scientifically proved. A point scale of quality of functional biscuit products with the use of additives from the raw materials of the Arctic region was developed. The composition of the finished product was investigated.
References
[1] Alloyarova, Y., Alloyarov, K., Kuranova, L., Karpovich, I. (2019). Quality assessment of the canned fish made of capelin of the prolonged storage period produced by the soft conditions of fish smoking. IOP Conference Series: Earth and Environmental Science, vol. 302. No. 1, art. no. 012014.
[2] Brazhnaia, I.E., Tifanyuk, A.V., Kulik, O.M., Sudak, C.N. (2019). Development of fish soups technology with using food supplements from fish remaining feedstock. IOP Conference Series: Earth and Environmental Science, vol. 302, No. 1, art. no. 012016.
[3] Cauvain S, Young L (2007). Technoloogy of Breadmaking. Springer Science+Business Media LLC, vol. 2, p. 410.
[4] Gaponenkov, I., Fedorova, O., Vasilyeva, Z., Krepkaia, T. (2019). Microwave heating in industry, IOP Conference Series: Earth and Environmental Science, vol. 302, No. 1, art. no. 012106.
[5] Food and agriculture organization of the United Nations, Rome (2002). Analytical methods for carbohydrates in foods Report No. 2003-77, pp. 12–18. FAO Food and nutrition paper, Rome.
[6] Ershov, M.A. (2019). The relaxation processes calculation of fish dehydrated surface layer during drying and smoking, IOP Conference Series: Earth and Environmental Science, 302(1), art. no. vol. 302, No. 1, art. no. 012021.
[7] Lukin, A., Chonova, V., Govorukhina, A. (2017). Development of ”borodinsky” bread production technology using scalded semi-finished product ”eiva estonia”. Journal of Bulletin of the Transilvania University of Brasov, series II: forestry, wood industry, agricultural food engineering, vol. 10 (2), pp. 111–118.
[8] Naumova, N., Lukin, A., Bitiutskikh, K. (2017). Organoleptic evaluation of the quality of the enriched chopped semi-finished meat products. Journal of Bulletin of the Transilvania University of Brasov, Series II: forestry, wood industry, agricultural food engineering, vol. 10 (2), pp. 125–132.
[9] Ostrikov V.V., Sazonov S.N., Orobinsky V.I., Afonichev D.N. (2019), Determination of antioxidant additive and its decomposition products in working motor fuels. Journal of Chemistry and Technology of Oils and Fats, vol. 55 (2), pp. 145–150.
[10] Pokholchenko, V., Smirnova, A. (2019). Energy efficient systems and regimes at fish products drying processes, IOP Conference Series: Earth and Environmental Science, vol. 302, No. 1, art. no. 012027.
[11] Popper, L., Schäfer, W., Freund, W. (2006). A Compendium of Flour Improvement. Journal of Future of Flour (Agrimedia GmbH), vol. 6, p. 419.
[12] Stolyanov, A., Zhuk, A., Kaychenov, A., Kuranova, L. (2019). Comparative analysis of temperature loggers used in the development of regimes for heat treatment of food production in autoclaves, IOP Conference Series: Earth and Environmental Science, vol. 302, No. 1, art. no. 012031.
[13] Sokolova, O.A., Alloyarov, K.V., Baranova, T.A. (2019) Comprehensive assessment of consumer properties on bakery products with functional additives sold in Murmansk, IOP Conference Series: Earth and Environmental Science, vol. 302, No. 1, art. no. 012115.
[14] Volchenko, V., Grokhovsky, V., Glukharev, A., Nesvyashchenko, S. (2019). Developing the technology of foodstuffs using ingredients rich in ω-3 PUFA, IOP Conference Series: Earth and Environmental Science, 302(1), vol. 302, No. 1, art. no. 012019.
[15] Naumova, N., Lukin, A., Bitiutskikh, K. (2018). On the potential for using ground chia seeds in producing macaroni products with high mineral value. Journal of Bulletin of the Transilvania University of Brasov, series II: forestry, wood industry, agricultural food engineering, vol. 10 (60), pp. 122–140.