The effect of formulating supplements on the quality, nutritional value, safety and microbiological parameters of butter cookies
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
EurAsian Journal of BioSciences
Eurasia J Biosci 13, 2015-2021 (2019)
The effect of formulating supplements on the quality,
nutritional value, safety and microbiological parameters
of butter cookies
Meruyet P. Baiysbayeva 1*, Saule T. Zhiyenbayeva 1, Ainash Zh. Rustemova 1,
Nurgul B. Batyrbayeva 1, Asel K. Izembayeva 1, Zhyldyz K. Irmatova 2
1
Almaty Technological University, Almaty, KAZAKHSTAN
2
Osh Technological University, Osh, KYRGYZSTAN
*Corresponding author: Meruyet P. Baysbayeva
Abstract
This work is aimed at developing recipes and technologies for preparing high-quality shortbread
cookies with high nutritional value. In this research, the effect of margarine of different fat content
(60%, 72%, 82%) for the formation of quality and the effect of corn, pea flour to increase the nutritional
value of butter cookies were studied. According to the results of the study, the used margarine
products with a fat content of 82% make up a thin layer covering flour particles, retaining elasticity
over a wide temperature range and inhibiting the swelling and peptization of wheat flour proteins in
these products (gluten), high-quality crumbly and brittle products were obtained. Based on the quality
indicators of the finished products, it was found that shortbread cookies made with 20% cornmeal
and 15% pea flour were distinguished by their crumbiness, good quality, good taste and aroma. It
has been established that shortbread cookies with high nutritional and biological value are safe in
terms of heavy metals and microbiological indicators.
Keywords: butter, shortbread cookies, dough, cookies, margarine, corn, peas
Baiysbayeva MP, Zhiyenbayeva ST, Rustemova AZh, Batyrbayeva NB, Izembayeva AK, Irmatova
ZK (2019) The effect of formulating supplements on the quality, nutritional value, safety and
microbiological parameters of butter cookies. Eurasia J Biosci 13: 2015-2021.
© 2019 Baiysbayeva et al.
This is an open-access article distributed under the terms of the Creative Commons Attribution License.
INTRODUCTION technological problems in the production of a wide range
of products.
Food enterprises are the main consumers of Flour confectionery products belong to a wide range
margarine products. of food products, which differ significantly from each
Due to its active popularity in the field of healthy other in the recipe composition, production technology
nutrition and low cholesterol, low fat content and and consumer properties. Although they are not part of
significant advantages of margarine as a source of basic foodstuffs, their consumer demand is high and
cheap raw materials, this product is in great demand they play an important role in replenishing a person’s
among consumers. It should be noted that there is a fact energy balance. At the same time, confectioner
that the European population offers more margarine technologists are discussing the issue of increasing the
than butter. biological value of flour confectionery products and the
In our country, most often margarine products are production of competitive products with a therapeutic
used in the food industry. For each product, special and prophylactic effect.
margarines are produced that can provide maximum Raw materials for flour confectionery are high-calorie
efficiency in use. It is known that the benefits of butter or and often refined products - premium and first grade
vegetable oil are much higher than margarine, but wheat flour, sugar, fats, eggs. A large amount of easily
margarine is much cheaper, technologically effective. assimilated carbon, a low content of mineral elements
When using margarine, yeast dough can be loosened, and dietary fiber - limit their use in dietary and
puff products are large, sugar products are well crumbly. therapeutic nutrition. Given that the nutritional and
Margarine-containing bakery products can be stored for biological value of wheat flour, as the main raw material
a long time, economical in price, with an attractive taste used for the production of flour confectionery products,
and aroma, which can be achieved under the influence
of correctly selected amounts of fatty acids in margarine,
emulsifier, preservatives, flavorings, stabilizers, dyes. Received: April 2019
In the bakery and confectionery industries, many Accepted: August 2019
types of margarine are used that can solve any Printed: December 2019
2015EurAsian Journal of BioSciences 13: 2015-2021 (2019) Baiysbayeva et al.
Table 1. The formulation for the preparation of cookies (the amount of fat was recalculated)
The amount of dry The amount of raw material (gram):
Raw material names
matter, % Мargarine, 82% Мargarine, 72% Мargarine, 60%
1 grade wheat flour 85.5 225 225 225
Sugar powder 99.85 75 75 75
Eggs 13 28 28 28
Margarine, 82% 82 200
Margarine, 72% 72 228
Margarine, 60% 40 273
Salt 96.5 1.5 1.5 1.5
Vanillin 99.85 2.25 2.25 2.25
Total - 528 756 801
Cost 84 499.52 499.52 499.52
is low in the content of amino acids and minerals and products is determined; the effect of new prescription
vitamins, it becomes necessary to use products from components on the quality of the finished product was
other cultures in the preparation of dough to increase the studied; nutritional value, safety, microbiological
nutritional value of the finished product. indicators of the finished product were determined; the
Taking into account that wheat flour with medium or technology and formulation of shortbread butter cookies
low gluten content is selected so that the shortcrust has made from new types of butters was formed.
a good quality, using corn flour rich in starch, minerals The main raw materials in the confectionery industry
and vitamins to reduce the elasticity of the dough in case are oil and fat products. In flour confectionery, the size
of flour with a good gluten content is the best one of the of the fat phase is about 30% of the total weight of the
ways to fix the problem that appears in the process of butter. Therefore, it is important to choose the right oil
improving the quality of this type of cookie. and fat products in the production of high quality
Corn composition is very rich in mono- and products. In the production of flour confectionery
disaccharides, unsaturated fatty acids, water, starch. It products, oil and fat products with certain
also contains B vitamins, vitamins E, PP, C and niacin, physicochemical parameters that increase the taste and
choline. In addition, the iron content of corn products is construction-mechanical properties and provide high-
very high. tech processes are selected (Bayisbayeva et al. 2014,
Adding pea flour, which is rich in proteins and Ozung et al. 2017).
essential amino acids, to the cookie formulating is a Crumbly dough formulations require significant
solution for producing a product with high nutritional and amounts of fat (including eggs, sugar, and low-gluten
biological properties. flour). Due to the high fat content in the composition of
As a result of many scientific studies, it has been shortbread cookies, the dough is elastic, resilient, the
proven that the beneficial properties of corn are very finished product is friable and hygroscopic.
nutritious and biologically active. According to the purpose of the study, formulation
In the production of butter shortbread cookies, the was chosen to determine the amount of margarine of
focus is on the types of butters used as a prescription different fat content, which is added to the formulation to
component along with wheat flour. The crumbiness of form the quality of shortbread cookies, and the amount
cookies may depend significantly on the dose of fat in of corn and pea flour, which is used to increase
the butter. Therefore, the determination of quality using nutritional value. The standard formulation for the
margarine with various fat content in the butter cookie preparation of cookies is shown in Table 1.
dough is the best way to solve the problems arising from In the normative formulation, the recipe was formed
this production (Dragilev and Lurie 2009, Massaget.kz in the recalculated form for the various fat content in
youth portal n.d., Plaksin and Koryachkina 2010). margarine.
The Aim of the Work The recalculation of fat was carried out in
Develop a recipe and technology for the preparation accordance with the generally accepted method for the
of shortbread cookies with good quality and high mass fraction of dry matter.
nutritional value. The calculation of butter consumption is determined
by the following formula:
MATERIALS AND METHODS Кbut= Кmar*СВ mar/ СВbut
(Abut= Amar*DM mar/ DMbut)
In this work, the effect of margarine of different fat Here: Кbut,Кmar– the amount of butter, margarine, g
content (60%, 72%, 82%) and corn, pea flour on СВmar, СВbut– The dry matter amount of butter and
shortbread cookies was investigated. margarine,%
In this work, the organoleptic and physico-chemical Recalculation of 72% margarine: 200*82/72 = 228 g
parameters of the raw materials used in the formulation (margarine)
are determined; the influence of the types of butters and Recalculation of 60% “Domashnii” margarine:
corn-pea flour on the quality indicators of semi-finished 200*82/60 = 273 g (margarine)
2016EurAsian Journal of BioSciences 13: 2015-2021 (2019) Baiysbayeva et al.
Table 2. Quality indicators of butter shortbread cookies with the addition of cornmeal
The amount of corn flour to the mass of wheat flour,%
Indicators Control
5 10 15 20 25
Form Correct, peculiar to this cookies, unkempt, straight edges Slightly uneven edges
Top surface Bumpy, peculiar to the shape of this cookie, no cracks. There are some cracks
Color Red-yellow Yellow yellow-yellow
Taste It has its own taste Corn taste is felt
Aroma It has its own smell It has a corn smell
The view of the broken cookie Loosened, fully cooked product, uniform porosity Fine porosity
Humidity, % 6.0 6.0 6.1 6.3 6.5 6.7
Mass fraction of fat, % 24.1 23.6 23.5 23.8 24.0 24.1
Mass fraction of sugar, % 40 41 42 43 45 48
Alignment, deg 1.5 1.5 1.5 1.6 1.7 1.9
Water absorption, % 154 156 157 158 156 154
In order to increase nutritional value, the ratio of flattened and it was noticeable that the edges were not
added corn and pea flour separately to 1 grade of wheat even.
flour was added 5, 10, 15, 20, 25%. The results of the study also show that the water
Shortbread cookies are consist of fat and sugar. It is absorption of the finished product has changed.
made from heavy cream-like batter. Increased water absorption of cookies with the addition
The technological scheme for the production of of cornmeal. Because of this, the product is delicate,
shortbread butter cookies has some distinctive features crumbly, with high porosity. When in the samples, with
than the shortbread biscuits, here the raw materials, the addition of corn flour with 10-15%, the water
except the flour, are whipped at certain stages and then absorption was 157-160%, and in the sample with 20%
mixed with flour. of corn flour was 155%, and in the control sample -
Butter shortbread dough is being developed in dough 154%. It should also be noted that the color of
mixer. Margarine is whipped with powdered sugar for 10 shortbread cookies has improved from red-yellow to light
to 15 minutes, first in the lower circle of the spindles of yellow. This, in turn, proves that we have obtained
the dough mixer, and then it is carried out at a high level attractive finished products, high-quality cookies, which
of circulation. Then the remaining raw materials are are highly appreciated by consumers.
added gradually and finally the flour is added. Margarine In order to increase the biological value, the amount
and flour are whipped in the lower circles of the spindles of protein, essential amino acids, vitamins and minerals
of the dough mixer for 1-4 minutes. The humidity of the of the finished product, adding pea flour to the mass of
dough should be 15-24%, and the temperature should wheat flour in the amount of 5, 10, 15, 20, 25%, 82%
be 19-22 °C. margarine was recognized as a good quality margarine,
When forming cookies mechanically, the moisture and also the quality of the finished product was
content of the dough should be 21.5-23%. At low determined by kneading and baking with the addition of
moisture levels, optimal dough forming does not occur. other raw materials according to the recipe.
Cooking time for shortbread cookies with the addition The results of monitoring the effect of pea flour on
of corn and pea flour and margarine with different fat the quality of finished butter cookies are shown in
contents takes 5-8 minutes, and the temperature is 200- Table 3.
250 0 (Izembayeva et al. 2014). As a result of the study of the effect of added pea
Studies of the effects of margarine with various fat flour on the quality of shortbread cookies, in order to
contents regarding the quality of finished cookies have increase the nutritional and biological value of the
shown that the margarine of 82% have a good effect on finished cookie, the addition rate of this flour to 15% was
the quality of shortbread cookies and finished products. close to control, and water absorption was higher than
To increase the nutritional value, vitamins and the control, with additions of 10-15%. When the amount
minerals of the finished product, kneading the dough, of pea flour increased by 20-25%, the shape of the
preparing it, by adding corn flour in an amount of 5, 10, cookie was slightly reduced, and the water absorption
15, 20, 25% to the mass of wheat flour, 82% good quality decreased. With the addition of 25% pea flour, a specific
margarine, also other raw materials according to the aroma and taste were strongly felt.
recipe, thus the quality of the finished product is Thus, the quality of shortbread cookies prepared with
determined. The results of these studies are shown in the addition of 20% corn flour and 15% pea flour per 1
Table 2. grade of wheat flour, all indicators correspond to
From the table you can see that the finished product standard requirements, and these parameters are
that has the correct shape, without a dent, a smooth selected as effective.
surface, loosened, with uniform porosity was obtained Shortbread cookies with an effective amount of corn
when 20% of corn flour was added. When the amount of and pea flour were distinguished by their crumbliness,
corn flour added to wheat flour increased to more than good quality.
30%, the appearance worsened, the product slightly
2017EurAsian Journal of BioSciences 13: 2015-2021 (2019) Baiysbayeva et al.
Table 3. Quality indicators of butter shortbread cookies with the addition of pea flour
The amount of corn flour to the mass of wheat flour,%
Indicators Control
5 10 15 20 25
Form Correct, peculiar to this cookies, unkempt, straight edges Slightly uneven edges
Top surface Bumpy, peculiar to the shape of this cookie, no cracks. There are some cracks
Color Red-yellow Yellow yellow-yellow
Taste It has its own taste Corn taste is felt
Aroma It has its own smell It has a corn smell
The view of the broken cookie Loosened, fully cooked product, uniform porosity Fine porosity
Humidity, % 6.0 6.2 6.3 6.5 6.8 6.9
Mass fraction of fat,% 45 47 48.3 49.9 50.8 51.5
Mass fraction of sugar,% 24.1 24.5 26.7 28.1 28.5 29.0
Alignment, deg 1.5 1.5 1.5 1.6 1.7 1.8
Water absorption,% 154 154 155 156 154 152
Table 4. Nutritional value of finished butter cookies
Amount of 100 g of product
Name of food products
Butter crumbly cookies Butter cookies with corn flour Butter cookies with pea flour
Mass fraction of protein, % 6.1 6.73 7.92
Mass fraction of fat, % 24.1 24 28.1
Mass fraction of carbohydrates, % 64.5 60.5 43.1
Mass fraction of fibers, % 1.8 2.14 4.16
Energy value, kcal 499.3 484.92 456.98
The nutritional value of flour confectionery products including amino acids 28-58%, organic acids. Including
is determined by the energy value, digestibility and the need for 8-15% of the most important energy-
distribution of nutrients (vitamins, minerals, essential valuable oils, 62% polyunsaturated fatty acids and 20%
amino acids). Therefore, proteins, fats, carbohydrates, phosphatides. Therefore, the table below shows the
vitamins, minerals and nutrient fibers in the finished increase in nutritional value of products. Based on the
product characterize the nutritional value of cookies indicators of the obtained products, it was determined
(Baysbaeyva et al. 2017, Dairasheva et al. 2018). that the amount of necessary nutrients in the finished
In the work, the second direction of the study was the products with vegetable raw materials increased.
use of corn and pea flour to increase the nutritional value According to the results of a study of the effect of corn
of butter cookies from new margarine. and pea flour on the chemical composition of butter
In the manufacture of cookies, the effectiveness and cookies shown in the table, the protein in cookies with
evidence of the use of this new raw material can be corn flour was 0.63 mg/100 g, in the sample with pea
determined by studying the nutritional and biological flour was 1.8 mg/100 g, that is, increased by 10.33% and
value of its composition. 29.8%. This is due to the significantly large amount of
The nutritional value of flour confectionery products protein in pea flour.
is exposed to daily proteins, vitamins, minerals, energy The fat content in the sample with the addition of corn
value and digestibility necessary for the body. flour decreased by 0.41%, with the addition of pea flour
This provides adults with daily essential - by 16.5%, and the fiber content respectively increased
carbohydrates. Absorbent (sugar, starch, dextrins, by 18.89% and 131.1%. Carbohydrates were reduced
glycogen) and non-absorbent (inulin, mannan, cellulose, by 6.2% in butter cookies with the addition of corn flour,
juices) into the human body. As a rule, when calculating and in the finished product with the addition of pea flour,
the energy value in a product, the products that are carbohydrate decreased by 33.17%, and the energy
absorbed into the human body are determined. value decreased by 0.36 and 12.5 kcal, respectively.
However, non-absorbent ballast substances play an Obviously, these products were enriched with
important role in the formation of beneficial microflora in essential nutrients in the human body and increased
the gastrointestinal tract of the body. their need for the human body. These indicators can be
Based on the results of studies of organoleptic and found in Figs. 1 and 2.
physico-chemical indicators, shortbread cookies By the chemical composition of shortbread cookies,
prepared on the basis of margarine with a fat content of which were found to be a profitable option for all quality
82%, with the addition of 20% cornmeal and 15% pea indicators, prepared from margarine with a 82% fat
flour for 1 grade of wheat flour, were chosen as profitable content, with the addition of 20% of cornmeal, 15% of
options. The nutritional value of these samples was pea flour, an increase in protein and fiber, a decrease in
determined, and the results are shown in Table 4. energy value, makes it possible take a product with high
In general, the amount of carbohydrates in the nutritional value and for dietary purposes (Baysbaeyva
human body satisfies the need for products made from et al. 2017, Orhevba et al. 2016).
plant materials, satisfies half the needs for such things
as starch and dextrins - 41%, ballast substances - 57%,
mono- and disaccharides - 17-40%, proteins - 38%,
2018EurAsian Journal of BioSciences 13: 2015-2021 (2019) Baiysbayeva et al.
Fig. 1. The chemical composition of shortbread cookies with corn and pea flour
Fig. 2. Energy value of shortbread cookies with corn and pea flour
Table 5. The number of vitamins and minerals butter Table 5 shows the amount of vitamins and minerals
shortbread cookies with the addition of corn flour in the finished product.
Name of food substances Amount of 100 g of product
Butter cookies
According to the table, it became known that the
Butter cookies
with corn flour finished product with corn, pea flour has high nutritional
Minerals, mg / 100g: and biological value. This is explained by an increase in
- potassium 92,46 167,1±3,34
- calcium 26,96 27,88±0,42 the amount of oil-soluble and water-soluble vitamins and
- iron 1,009 2,19±0,011 minerals.
- magnesium 10,69 39,97±0,52
- phosphorus 73,9 111,93±1,57 It is known that data on the complex of minerals will
Oil-soluble vitamins, mg / 100 g: allow a biological assessment of the studied raw
- ɑ-tocopherol, E
- γ-tocopherol 1,4 1,84 materials. In view of the above, the amount of minerals
- δ-tocopherol - 4,48 in butter cookies was established.
- 6,41
Water-soluble vitamins, mg / 100g:
According to the data obtained, the amount of ash
- B1 (thiamine chloride) 0,08 0,12 substances in biscuit products is different: it is
- B2 (riboflavin) 0,02 0,098
- B6 (pyridoxine) 0,0016 0,0089
determined by macronutrients such as phosphorus,
- C (ascorbic acid) - 0,089 potassium, magnesium, calcium and iron. In the finished
- B3 (pathogenic acid) 0,31 0,78 cookies with cornmeal, the amount of potassium
- B5 (nicotinic acid) 1,5 2,1
- Bc (folic acid) - 0,0017 increased by 80.7%, calcium - by 3.4%, iron - by
- B5 (nicotinamide) - 0,0019 117.04%, magnesium - 2 times, phosphorus - by 51.4%.
2019EurAsian Journal of BioSciences 13: 2015-2021 (2019) Baiysbayeva et al.
Table 6. Food safety indicator of butter shortbread cookies
Samples
Indicators Butter cookies Butter cookies
Margarine, 82% Margarine, 72% Margarine, 60%
with corn flour with pea flour
Toxic elements
mg / kg is not much:
- lead 0,0009±0,00002 0,0012±0,00002 0,0008±0,00001 0,0015±0,00002 0,0011±0,00001
- cadmium 0,0006±0,00001 0,0009±0,00001 0,0012±0,00002 0,0011±0,00002 0,0008±0,00001
- arsenic 0,0015±0,00003 0,0010±0,00001 0,0006±0,00001 0,0008±0,00002 0,0010±0,00001
- mercury not found not found not found not found not found
Table 7. Microbiological indicator of butter shortbread cookies
Samples
Indicators Butter cookies Butter cookies
Margarine, 82% Margarine, 72% Margarine, 60%
with corn flour with pea flour
Microbiological indicators:
- AMAFANM, CFU / g (cm3) not much 3,5*103 5,0*103 2*103 7,5*103 4,5*103
- CB 0.1 g of product not found not found not found not found not found
- Fungus, CFU / g, (cm3) not found not found not found not found not found
- Yeast, CFU / g, (cm3) not found not found not found not found not found
This information indicates that corn grains are rich in microorganisms belong to the group of sanitary
minerals. indicators. AMAFAnM - refers to the taxonomic group of
The distribution of vitamins in butter biscuits showed various microorganisms - bacteria, yeast, fungi. Their
an increase in the number of group B vitamins, vitamin total number indicates the sanitary and hygienic
E and vitamin C, compared with the control sample. In condition of the product, the level of microflora growth in
addition, it was found that the finished product has a it. The optimal temperature for AMAFAnM growth is 35-
good distribution of vitamin E, which acts as a natural 37°C (under aerobic conditions).
antioxidant, which prolongs the life of products, protects AMAFAnM describes the total number of
against cardiovascular and infectious diseases. microorganisms in products. AMAFAnM is estimated by
According to this information, corn and pea flour the number of mesophilic aerobic and facultative
allows the use of cookies as protein, vitamin, and anaerobic microorganisms grown in columns that
mineral rich fortifiers. That is why it is concluded that new appear after planting in a nutrient medium at 37 °C for
butter biscuits can be used as a product of high 24-48 hours.
nutritional value. AMAFAnM is a widespread microbial safety test.
The quality and safety of finished products in food This indicator is used to assess product quality.
production are the most important indicators. Metals are AMAFAnM indicator volume depend on various factors.
widespread in nature, and many of them, including a The most important are the heat treatment of products,
number of heavy metals, are harmful to the human body. the temperature regime during transportation, storage
If the amount of these metals increases more than a and sale, product humidity and relative humidity, oxygen
given concentration, then they worsen human health. In content, acidity of the product, etc. Excess of AMAFAnM
this study, amounts of heavy metals such as lead, can lead to an increase in microorganisms that are
cadmium, arsenic, and mercury were identified. among the pathogens that lead to the destruction of the
The work determined the quality of the finished product.
product, with the addition of an effective amount of corn According to the results of the study, the
and pea flour, including the effect of margarines of microbiological parameters of shortbread cookies that
various fat content on the quality of butter cookies. lasted for 20 days, the amount of mesophilic aerobic and
A quality indicator was studied, that is, how this new facultative anaerobic microorganisms (AMAFAnM),
type of margarine affects toxic elements, and the results coliform bacteria (CB), fungus and yeast was
are presented in Table 6. determined through 5 samples. The result of the
The results of the analysis, which revealed the food determination is shown in Table 7.
safety / harmlessness of the finished cookies prepared The results of the microbiological safety study of the
with the addition of corn and pea flour, from new finished cookies with the addition of new types of
margarine, by the number of toxic elements, shows that margarine and corn and pea flour showed a positive
this product is harmless and complies with the standard effect in all respects, as shown in the table.
in the regulatory document. The concentration of these Mesophilic aerobic and facultative anaerobic
heavy metals in the composition of the cookies is lead - microorganisms did not reach the indicated norm, i.e.
0.5 mg/kg, cadmium - 0.1 mg/kg. 103 ÷ 104 ≤ 105.
The determination of the amount of mesophilic But bacteria of the Escherichia coli group(CB),
aerobic and facultative anaerobic microorganisms fungus, and yeast were not found.
(AMAFAnM) refers to the assessment of the fact that
2020EurAsian Journal of BioSciences 13: 2015-2021 (2019) Baiysbayeva et al.
These figures prove that new butter shortbread peptization of wheat flour proteins in these products
cookies are safe food. (gluten), high-quality crumbly and brittle products were
The nutritional and biological value of butter obtained.
shortbread cookies made from new margarine is Taking into account that weak gluten is used for
increased due to the large amount of protein, vitamins butter cookies, to weaken the strength of the flour that
and minerals, as well as dietary fiber contained in corn was put into production, according to the quality of the
and pea flour. test, with the addition of corn and pea flour, comparing
Prevention of the increase and exclusion of heavy the control sample with the addition of 20% corn flour
metals and microbiological indicators in the composition and 15% pea flour, it turned out that when giving the
of the finished product from margarine, corn and pea friable, dense shape characteristic to the dough of butter
flour in fresh ingredients added to the cookie recipe shortbread cookies, it acquires a property close to
ensures a safe, high-quality product. streamlining without obstacles, and that this finished
product is of high quality
CONCLUSION Based on the quality indicators of the finished
As a result of studying the effect of margarine of products, it was found that shortbread cookies made
various fat content on the quality of butter shortbread with 20% cornmeal and 15% pea flour were
cookies, margarine with 82% fat content was considered distinguished by their crumbiness, good quality, good
the most effective. Since this used margarine products taste and aroma. It has been established that shortbread
with a fat content of 82% make up a thin layer covering cookies with high nutritional and biological value are
flour particles, retaining elasticity over a wide safe in terms of heavy metals and microbiological
temperature range and inhibiting the swelling and indicators.
REFERENCES
Bayisbayeva MP, Izembayeva АК, Dautkanova DR, Baibatyrov TA (2014) Ways and processing method of baking
the Kazakh national flaky flatbread. Advances in Environmental Biology, 8(16): 248-251.
Baysbaeyva MP, Rustemova AZh, Amantay B (2017) Investigation of the influence of impurities added on the quality
of finished products and the rheological properties of the dough for oatmeal cookies. Vestnik ATU, (3): 17-21.
Baysbaeyva MP, Rustemova AZh, Shansharova DA, Dayrasheva ST, Amantay B (2017) Determination of the most
effective types of butter added to the oatmeal recipe. Republican scientific-practical conference of young
scientists “Science. Education. Youth “April 27-28, 2017, ATU, Almaty: 23-25.
Dairasheva ST, Baysbaeva MP, Izembaeva AK, Rustemova AZh (2018) Confectionery production technology.
Almaty: ATU publishing house.
Dragilev AI, Lurie NS (2009) Confectionery technology. Delprint.
Izembayeva АК, Bayisbayeva MP, Muldabekova BZH, Iztayev AI, Dautkanova DR (2014) Non-traditional Raw
Materials in Production of Sugar Cookies. Advances in Environmental Biology, 8(16): 258-262.
Massaget.kz youth portal (n.d.) The corn has a lot of health benefits. Retrieved from
https://massaget.kz/layfstayl/Zdorove/39374/
Orhevba B, Adebayo SE, Salihu A (2016) Synthesis of Biodiesel from Tropical Almond (Terminalia Catappa) Seed
Oil. Current Research in Agricultural Sciences, 3(4): 57-63. https://doi.org/10.18488/journal.68/2016.3.4/
68.4.57.63
Ozung P, Oko OO, Agiang EA, Eburu PO, Evans EI, Ewa CE (2017) Growth Performance and Apparent Nutrient
Digestibility Coefficients of Weaned Rabbits Fed Diets Containing Different Forms of Cocoa Pod Husk Meal.
Agriculture and Food Sciences Research, 4(1): 8-19. https://doi.org/10.20448/journal.512.2017.41.8.19
Plaksin YuM, Koryachkina SYa (2010) Production and use of food additives from plant materials. Study guide.
Publishing complex MSUFP.
www.ejobios.org
2021You can also read
