Development of the formulation and technology of cookies for gerodietetic nutrition

Nutrition is a constant factor of external influence, on which a large degree depends of the human health state, energy, employability and longevity. Modern food production technologies leave out the specific nutrition of older age groups. The purpose of the study was to develop a cookie formula and technology adapted for gerodietetic nutrition. The object of the study was a cookie, in the formulation of which a combination of several enriching ingredients was used: an extract of ground sugar cane with isolated polyphinols (phytolin), collagen hydrolysate and trehalose. The optimal amount of enriching ingredients in the cookie recipe has been determined, providing the maximum positive physiological effect on the body. It was proposed to replace sugar with the natural sugar substitute isomalt in the developed cookie formula, and stevioside was introduced to enhance the sweet taste. Studies of the quality of the developed cookies showed that when phytolin was added in an amount from 1.4 to 5%, the taste and smell of the cookies were enhanced by shades corresponding to the additive used. The values of alkalinity, humidity and wetness corresponded to standard norms. Cookies have been developed, the composition of which will contribute to maintaining a healthy state of collagen-containing body tissues, reducing the risk of developing type 2 diabetes, as well as reducing the glycemic index of the product. The technology of cookie for gerodietetic nutrition has been developed, adapted to the actual conditions of enterprises producing flour confectionery products.