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Agriculturae Conspectus Scientificus, Vol. 85 No. 2, 2020.

Original scientific paper

Improving Sugar Cookie Recipe with Functional Properties

Alfiya Chernenkova orcid id orcid.org/ORCID ; Department of Technology of the Catering and Processing of Vegetable Raw Materials, Bashkir State Agrarian University, Ufa, Russia
Svetlana Leonova orcid id orcid.org/ORCID ; Department of Technology of the Catering and Processing of Vegetable Raw Materials, Bashkir State Agrarian University, Ufa, Russia
Elena Kuznetsova orcid id orcid.org/ORCID ; Department of Industrial Chemistry and Biotechnology, Orel State University named after I. Turgenev, Orel, Russia
Valentina Rumyantseva orcid id orcid.org/ORCID ; Department of Food Technology and Organization of Restaurant Business, Orel State University named after I. Turgenev, Orel, Russia
Tatyana Kirillova orcid id orcid.org/ORCID ; Department of Mathematics, Mechanics and Engineering Graphics, Saratov State Agrarian University named after N. Vavilov, Saratov, Russia
Valeriy Chernykh orcid id orcid.org/ORCID ; Department of Rheogoniometry, Scientific and Research Institute of the Baking Industry, Moscow, Russia
Evgeniy Chernenkov orcid id orcid.org/ORCID ; Department of Technology of the Catering and Processing of Vegetable Raw Materials, Bashkir State Agrarian University, Ufa, Russia
Olesya Kaluzhina orcid id orcid.org/ORCID ; Department of Technology of the Catering and Processing of Vegetable Raw Materials, Bashkir State Agrarian University, Ufa, Russia

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Abstract

This study dealt with the relevance of adding bee pollen, honey and oat talkan to the sugar cookie formula. The authors estimated the effect of the bee pollen and honey dosage on the properties and quality of the sugar cookie emulsion. The amount of fat droplet fines was found to increase with higher dosage of bee pollen. The emulsion stability exceeded the control sample characteristics. The viscosity was 5.3 Pa∙s (control sample) and 1.68 Pa∙s (sample with bee pollen and honey). Sugar cookie formula with bee pollen, honey, and oat talkan was improved by a multidimensional statistical model. The total production process to manufacture sugar cookies with bee products and oat talkan is reduced by four minutes compared with the control sample. There is a calculated daily intake for macro- and micronutrients at consumption of 100 grams of sugar cookies with pollen, honey, and oat talkan.

Keywords

honey products, oat talkan, structural and mechanical properties, sugar cookie

Hrčak ID:

237844

URI

https://hrcak.srce.hr/237844

Publication date:

8.5.2020.

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