The grounding of enriched oatmeal cookies recipe

The purpose of researches was the develop-ment of enriched oatmeal cookies recipe and study-ing the influence of pectin dosage of wood greens of ordinary pine on organoleptic indicators. For the realization of the goal it is necessary to realize the following research problems: to establish optimum amount of pectin of wood greens of ordinary pine in oatmeal cookies recipe on the basis of complex assessment of the quality; to develop ingredients structure of enriched oatmeal cookies recipe with application of mathematical methods of experi-mental data analysis. The objects of researches were oatmeal cookies prepared according to tradi-tional recipe and samples of products with the use of pectin of wood greens. As functional ingredient pectin of wood greens of ordinary pine (Technical Conditions 9169-012-02067876-2013), having high rate of complex forming ability 83.60 mgrb2 +/g, the degree of etherification of 57.74 %, received from regional coniferous raw materials was chosen. When carrying out researches common standard-ized organoleptic methods were applied. For com-plex assessment of products quality on organolep-tic indicators the developed 50-mark scale was used. The assessment of quality of oatmeal cook-ies samples was carried out in accordance with State Standard 24901-2014, using the technique given in State Standard 5897-90. The researches were conducted in 3-5-fold frequency. The results were processed by the method of multiple regres-sion analysis in the applied program "STATISTICA 10". The ingredient structure of recipe of enriched oatmeal cookies with application of mathematical methods of experimental data analysis was devel-oped. The influence of pectin dosage on organolep-tic indicators and complex assessment of quality of finished product was revealed. The assigned amount of pectin in compounding of cookies made 30 % of daily physiological norm of consumption. In this connection developed new type of oatmeal cookies can be considered enriched flour confec-tionery according to the requirements of State Standard R 52349-2005.