Uman National University | today: 07/07/2025
| Author(s) |
K. V. Kostetska, Candidate of Agricultural Sciences, Associate Professor at the Department of Food Technology, Uman National University of Horticulture O. P. Нerasymchuk, Candidate of Agricultural Sciences, Associate Professor at the Department of Food Technology, Uman National University of Horticulture |
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| Category | 181 "Food Technology" | ||
| year | issue | ||
| pages | 96-103 | index UDK | 664.682:664.641.2 | DOI | 10.32782/2310-0478-2025-1-96-103 (Link) |
| Abstract | The article is devoted to the study of the use of various types of gluten-free raw materials and food additives (buckwheat flour, potato and corn starch) with certain physico-chemical and technological properties to expand the range of domestically produced products, increase their availability based on the development of the technology of sugar-gluten-free cookies with the characteristic properties of a hedonistic product and meeting the needs of the population in flour confectionery products. The choice of the type of gluten-free raw materials and technological additives affecting the rheological properties of the dough, the quality of finished products and antioxidant activity is justified. The effect of various components of the gluten-free mixture on the organoleptic parameters of sugar cookies was studied. The addition of 50% potato starch to the recipe of sugar cookies based on buckwheat flour according to the organoleptic indicators of the finished product received the maximum value of the total score of 4.8 points, compared to the control with 100% buckwheat flour – 3.6 points. The technological effect of additionally introduced recipe components - potato and corn starch in the gluten-free mixture on improving the quality of cookies was determined, which made it possible to improve the rheological properties of gluten-free dough samples and the strength characteristics of the finished products, namely, to increase the wetting index of sugar glutenfree cookies by 5.7% and reduce the density index compared to the control sample with 100% buckwheat flour. A decrease in the density indicator was noted when part of the buckwheat flour was replaced by 50% potato starch, the numerical value of which was 0.54 g/cm3, which is 17% less than the density of the control sample with 100% buckwheat flour. A similar trend was noted when replacing part of the buckwheat flour with corn starch. The best effect was achieved when replacing 20 and 40% of buckwheat flour with corn starch and 50% of buckwheat flour with potato starch. Products with such a content of potato and corn starch were characterized by the best taste of finished products, as evidenced by the highest score. | ||
| Key words | buckwheat flour, potato starch, corn starch, sugar cookies | ||