DEVELOPMENT OF WAFERS WITH FILLINGS MADE FROM ORGANIC RAW MATERIALS WITH IMPROVED CONSUMER PROPERTIES
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Date
2020-11-11
Authors
Tkachenko, A.
Syrokhman, I.
Skrypnyk, V. O.
Birta, G.
Burgu, Yu.
Скрипник, Вячеслав Олександрович
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Abstract
Description
To improve the fatty acid and amino acid com- position, as well as the organoleptic character- istics of flour confectionery products, new for- mulations for wafers "Summer Temptation" and "Coconut Delight" with fillings made from organic raw materials have been developed. Both prod- ucts' formulations contain pure organic raw mate- rials. The composition of "Summer Temptation" wafers includes buckwheat flour, cane sugar, but- ter, skimmed milk powder, sea buckthorn oil, and lemongrass powder. Rice flour, coconut sugar, dry coconut milk, coconut oil, lemongrass powder are added to the composition of "Coconut Delight" wafers. The developed products have excellent organoleptic characteristics that are confirmed by the conclusions from a tasting board. Safety indi- cators also comply with regulatory requirements.
Both samples are distinguished by a lower con- tent of heavy metals compared to control. Since the fatty base and flour were replaced in the new samples in comparison with the control formula- tion, the fatty acid and amino acid compositions of the products were investigated. The sample, based on organic buckwheat flour, demonstrat- ed the best amino acid composition. The content of essential amino acids in the sample "Coconut Delight" increased slightly. The content of satu- rated fatty acids decreased by almost 1.5 times in both developed products. At the same time, the content of unsaturated fatty acids in both types of wafers increased by almost 4 times in comparison with control.
These results indicate that the use of organ- ic raw materials in the production of wafers with fillings improves their consumer properties. The addition of unconventional organic oils to the fill- ings improves the fatty acid composition while the replacement of flour in wafer sheets improves the amino acid composition. The obtained results can be used at enterprises in the food industry to expand the range of organic products
Keywords
amino acid composition, atty acid composition, organic products, pastry, wafers with fillings