Justification of the Recipe Composition of Biscuit Using Functional Additives

Abstract

Increased production of processed foods, rapid urbanization and changing lifestyles have led to a shift in dietary patterns. Nowadays, people consume more foods high in calories, fat, free sugars, and salt/sodium, and many do not consume enough fruits, vegetables, and other types of fiber such as whole grains. The article describes the principles of healthy nutrition, which are justified by the World Health Organization (WHO). The recipe composition of the biscuit using a mixture of potato and corn starches, oat bran replace part of the sugar on stevioside with the addition of functional additives in the Arctic region, namely black currant juice, grown in Lovozero. It is known that black currant contains vitamins, organic acids, sugars (fructose and glucose), flavonoids, pectin, minerals and adding it to the formulation can increase nutritional and functional value. The article shows the results of the study of biscuit quality using functional additives of the Arctic region. The composition of the biscuit: the ratio of the added vegetable raw materials is scientifically proved. A point scale of quality of functional biscuit products with the use of additives from the raw materials of the Arctic region was developed. The composition of the finished product was investigated.