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The influence of vegetable additives on the formation of consumer properties of sugar cookies

100%
Lebedynets V. T., Reshetylo L. I., Hirniak L. I., Dontsova I.
Nauki Inżynierskie i Technologie
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2016
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nr 4(23)
The use of vegetable powders and oils in the production of sugar cookies, which promotes the vital nutrients needs’ satisfaction for the human body has been scientifically justified on the basis of the conducted experimental studies. Summarizing the results of research and biscuit production in Ukraine and abroad, the authors have developed recipes of sugar cookies (“Dachne” and “Yantarne”) with the use of vegetable powders from parsnips and carrots, as well as the replacement of 15% of margarine with walnut and grape oils. The properties of new consumer products with the use of unconventional raw materials and reduced energy value have been investigated. The organoleptic evaluation of new kinds of sugar biscuits using an especially developed 5-point scale taking into account significance of coefficients was conducted.
2

Raspberry pomace as a potential fiber source for cookies enrichment

100%
Gorecka D., Pacholek B., Dziedzic K., Gorecka M.
Acta Scientiarum Polonorum. Technologia Alimentaria
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2010
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tom 09
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nr 4
451-462
Background. Dietary fiber is not only used for its nutritional properties, but also for its functional and technological properties. The food industry produces significant amounts of by-products which are problems in their disposal. Usually, these products are used in animal feeding. However, the high content of dietary fiber could permit their usage in food products. The dietary fiber in the diet has been recommended on the level 25-30 g/day. Thus, to supplement daily diet, dietary fiber should be incorporated into frequently consumed foods. The objective of this study was an effort to use raspberry pomace, byproduct of food processing, in cookies. Material and methods. The material of the study was raspberry pomace sourced directly from a fruit processing plant. Pomace is obtained in a dried form. Two sorts of raspberry pomace were applied: crumbled (ME) and non-crumbled (NM). These preparations were used as replacement of flour at the level 25 and 50%. The baked goods were sensory evaluated by a consumer method. Contents of neutral detergent dietary fibre (NDF) and its fractions were determined by the detergent method according to Van Soest and total dietary fibre (TDF), soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) according to Asp et al. Results. The content of dietary fiber in raspberry pomace was very higher. These by- products were found to be rich in cellulose and lignin. Cookies with dietary fiber preparations contained much more dietary fiber - NDF (from 10.1 g/100 g - 25% NM to 24.7 g/100 g of products - 50% NM) in comparison with the control sample (1.7 g/100 g of product). The use of raspberry pomace in cookies resulted in fiber contents increase. Moreover, the addition did not have negative influence on organoleptic characteristics of the product and was accepted by consumers. Conclusions. The substantial dietary fiber content of fruit by-products and, in particular, fruit seeds, should attract the interest of dieticians.
3
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Zmiany chemiczne i biochemiczne zachodzące w smalcu wieprzowym używanym do smażenia pączków i faworków w skali masowej. Cz. I. Zmiany chemiczne

70%
Mroczkowski S., Ziombski H.
Roczniki Państwowego Zakładu Higieny
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1962
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tom 13
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nr 2
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