Improving Technology of Biscuit Semi-Finished Products Using Pumpkin Derived Products

DOI

10.2991/agrosmart-18.2018.136How to use a DOI?

Keywords

pumpkin seeds flour, biscuit, nutrition value, biological value

Abstract

A possibility and expediency of pumpkin seeds flour utilization for production of biscuit semi-finished product was studied; the influence of the flour on consumer properties of the product was investigated. Studies were conducted on organoleptic and physicochemical indicators of the finished biscuit semi-finished products. Grounding on the implemented studies a new production technology of pumpkin seeds flour based biscuits was developed, shelf life, biological, and nutrition value were identified. It was established that the optimal ratio of pumpkin seeds flour and starch is 90.5±0.5% to 9.5±0.5%. It was established that after consuming 100 g of the biscuit with a complete substitution of wheat flour to the gluten-free mixture 44% of daily need in magnesium, 50% - in selenium, 39% - in copper, 48% - in phosphorus, 46% - in manganese, 36% - in vitamin B9, and 36% - in linoleic acid is satisfied.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Irina Alekseevna Timoshenkova
AU  - Elena Vladimirovna Moscvicheva
AU  - Maya Vladimirovna Bernavskaya
AU  - Dariya Alekseevna Chernikova
AU  - Yekaterina Yurievna Fedinishina
PY  - 2018/12
DA  - 2018/12
TI  - Improving Technology of Biscuit Semi-Finished Products Using Pumpkin Derived Products
BT  - International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)
PB  - Atlantis Press
SP  - 731
EP  - 737
SN  - 2352-5401
UR  - https://doi.org/10.2991/agrosmart-18.2018.136
DO  - 10.2991/agrosmart-18.2018.136
ID  - Timoshenkova2018/12
ER  -