Development of technology of oatmeal cookies with functional properties

Development and implementation of the latest technology of flour confectionery products using functional ingredients contributes to improving the nutritional value of the finished products. In the work determined the chemical characteristics of pumpkin mix, used as an additional raw material for the production of oatmeal cookies: Add citric acid in obtaining the pumpkin puree increases the safety of biologically active substances such as vitamin C, reducing sugar, amino nitrogen. The increase in the content of soluble pectin in pumpkin prefabricated accompanied by a decrease of protopectin. In addition, the semi-finished product increases the dry substance content of 24.6% compared to the feedstock. Developed the technology of making oatmeal cookies with the addition of pumpkin prefabricated from 10 to 40% by weight of flour. Add pumpkin puree gave a more pronounced liver flavor and aroma, Golden color, stabilized the form and surface. The reduction of moisture content in the finished product is expressed to a lesser extent, samples containing 30 and 40% pumpkin mix, and by the end of the fifth day of storage moisture loss is made up 1.91 and 2.07%, respectively. Established greater preservation of vitamin C in the sample with a maximum content of pumpkin puree in the composition of oatmeal cookies. The amount of vitamin C in this sample, made up of 1.40 mg/100g. However, the determined the smallest value of reducing carbohydrates (1.2%) for oatmeal cookies with the addition of 40% pumpkin mix. Analysis of physico-chemical parameters of oatmeal cookies with the addition of pumpkin prefabricated: moisture, alkalinity, content of vitamin C and reducing sugars showed that all the samples exceed the control biscuit for all indicators and meet the requirements of GOST 24901-2014.