Prospects evaluation of using Silybum marianum (L.) Gaertn in the of specialized flour products composition

The purpose of the study is to develop and evaluate the quality of butter biscuits with the addition of milk thistle fruit meal. Objectives: to study the biological value of milk thistle and the features of its use in flour confectionery products, to determine the rational dosage of milk thistle meal in the recipe for butter biscuits, to assess the quality by organoleptic and physico-chemical indicators, to determine the nutritional value and specialized focus of the resulting product. Objects - model samples of butter biscuits with the addition of milk thistle meal (5; 7.5; 10; 12.5; 15%). For the preparation of model samples, the following raw materials were used: white sugar (GOST 33222-2015), butter (GOST 32261-2013), melange (GOST 56382-2015), vanillin (GOST 16599-71), wheat flour of the highest grade (GOST 26574-2017).); milk thistle fruit meal (Silybum marianum L.) (GOST 34221-2017). During the test, the following analysis methods were used: the mass fraction of moisture in baked products was determined according to GOST 59002014 "Confectionery products. Methods for determining moisture and dry matter"; wettability according to GOST 10114-80 "Flour confectionery products. Wetness determination method"; mass fraction of sugar -according to GOST 5672-68 "Bread and bakery products. Methods for determining the mass fraction of sugar"; mass fraction of fat according to GOST 31902-2012 "Confectionery products. Methods for determining the mass fraction of fat". The organoleptic quality indicators of the biscuit samples were determined in accordance with the requirements of GOST 24901-2014. The obtained experimental data were processed by statistical methods. The optimal dosage of milk thistle meal in the recipe was established in the amount of 7.5% by weight of flour. The possibility of reducing the proportion of sugar and fat in the recipe by 10% was determined, the expediency of introducing inulin was substantiated, which made it possible to obtain a product with added nutritional value while maintaining the technological characteristics of the semi-finished product and complying with standardized requirements.