Formation of functional properties of biscuits using microcellulose and dietary fibers in the formulation

Dietary fiber (DF) is a multifunctional food ingredient that is used as a technological additive that changes the structure and properties of products. In addition, DF have a positive impact, on the digestive, cardiovascular system, as well as on the level of metabolism of the body. The aim of the study was the technological substantiation of the use of microcellulose (MCC) and dietary fiber (DF) to form the functional properties of biscuits. The object of the study was the technology of biscuits “Oatmeal” and “Blagodatnoe”; control and experimental samples of biscuits which contained the microcellulose (5 %) and dietary fiber (3 %) in the formulation. Increase of mass fraction of moisture was established for samples containing microcellulose and dietary fibers; after 45 days of storage decrease of index by 5-12 % was noted for all samples, the greatest moisture losses were noted for control samples. Biscuit samples with the addition of DF m MCC received the highest scores during the tasting analysis - were distinguished by a good shape, the softest and most plastic structure. Biscuits “Blagodatnoe” are characterized by a softer structure and less elastic properties compared to the biscuits “Oatmeal”. Products containing MCC are characterized by the greatest general and plastic deformation. It is noted that during storage, the plastic properties of biscuits decrease by 2.0-2.8 times. The most pronounced signs of staleness were observed in the control. An increase in the amount of dietary fiber was found for samples containing microcellulose and dietary fiber, a portion of 50 grams satisfies the daily need for DF by 17-26 %. All biscuit samples at the end of the shelf life met the requirements of the technical regulations. For samples containing MCC and DF, the total microbial number was 1.3-1.5 times lower, relative to control samples, the number of molds was 2 times less. According to the results of calculating the Pearson criterion, the closeness of the correlation between the indicators: humidity - total deformation; the content of DF - total deformation - is very high for both types of biscuits. The use of dietary fiber and microcellulose contributes to the preservation of high consumer properties of flour confectionery products, reduces microbial contamination and stabilizes the physicochemical and organoleptic quality indicators of products during storage.