Butter biscuit technology for specialized nutrition

Abstract

Abstract Flour confectionery products are considered one of the most popular food products, but the nutritional value does not allow them to be included in the diet of people leading a healthy lifestyle. The recent trend is the expansion of the flour confectionery products’ range by imparting functional properties. Considering the worldwide growth in the level of alimentary-dependent diseases, it is urgent to develop butter biscuits of increased nutritional value characterized by a reduced sugar content. Improving the butter biscuits technology by introducing non-traditional types of flour and topinambour processing products into the recipe will make it possible to scientifically approach the problem’s solution of the flour confectionery products’ disadvantage of increased nutritional value and reduced calorie content, improve their assortment and ensure widespread consumption in everyday life. The study presents the research results on the technology development of butter biscuits enriched with dietary fiber, minerals and vitamins. The decrease in the recipe sugar content by replacing its part with topinambour syrup is substantiated, as well as the introduction of barley flour, chickpea flour and topinambour fiber into the recipe. The developed butter biscuits are distinguished by a reduced content of granulated sugar and an increased content of dietary fiber, magnesium, calcium, potassium, and phosphorus.