Using topinambur and topinambur based semi-finished products in confectionery industry

The purpose of this study is to expand the range of flour confectionery products through the development of technology and recipes for shortbread based on local Jerusalem artichoke flour. Research objectives: to develop recipes for making cookies with the addition of Jerusalem artichoke vegetable flour; make a tasting assessment of finished products. Research objects: Jerusalem artichoke flour, obtained by standard technology; shortbread chocolate cookies with Jerusalem artichoke flour. Methods of obtaining flour from Jerusalem artichoke are described: both industrial and laboratory. To obtain flour from Jerusalem artichoke in an indus-trial way, a washer, a cutter and a dryer, as well as a hammer micromill and a sifter are used. In the laboratory method, you need to use a grater or meat grinder, laboratory oven, laboratory micromill and sieve. The recipe for the cookies with Jerusalem artichoke was based on the recipe for chocolate cookies ("Shortbread chocolate cookies", control sample) in order to hide the presence of flour and Jerusalem artichoke in the finished product. In the formulations of five developed samples, a partial replacement of flour from premium wheat was carried out for flour from Jerusalem artichoke in the amount of 1; 2; 3; 4 and 5 %. The finished samples were subjected to organoleptic and physicochemical analysis. Tasting of finished samples was carried out according to a 30-point system according to the method of N.I. Kovalev. Based on the research results, the optimal sample was selected with the addition of Jerusalem artichoke flour in the amount of 4 % of the flour mass according to the recipe, and was named "Chocolate surprise". In the tasting score, Jerusalem artichoke flour cookies scored higher (27) than the control (24.75).