Effect of wild rose hip fruit powder on consumer properties of biscuit

Abstract

This article presents the results of the effect of the dry powder of wild rose hips on the consumer properties of biscuit, in which the premium wheat flour was replaced with oat flour and, in turn, part of the oat flour - 5, 10 and 15% of the powder, are presented. Studies have shown that the addition of plant powder does not have a strong effect on changes in physicochemical parameters, however, organoleptic parameters do change. In the sample with an additive content of 5%, crumbs were wetter than others, and cracks appeared on the surface during baking. For all samples, without exception, the porosity indicator is slightly below the norm, which is associated with the replacement of wheat flour of the highest grade of oatmeal, rich in dietary fiber. With an increase in the proportion of the introduced powder of rosehip fruit, the mass fraction of moisture in the samples decreases. This can be explained by the fact that the content of the main ingredient – oatmeal, rich in dietary fibers that retain moisture – is reduced by replacing it with rosehip fruit powder. Alkalinity in all model samples is 0.3 deg. The introduced ingredients the assertiveness of biscuits does not strongly affect, but, nevertheless, this figure is lower (60-61.5%) than that of biscuits baked from wheat flour of the highest grade (about 75-80%). According to the results of the research it is recommended to use dry rose hip powder in an amount of 10% by weight of flour. Examination of samples for the establishment of expiration dates showed that the process of staling proceeds rather slowly, and the recommended shelf life of the finished product is 96 hours.