Stamatovska, Viktorija and Nakov, Gjore and Kalevska, Tatjana and Uzunoska, Zora (2017) CHARACTERISTICS OF BISCUITS WITH ACACIA GUM. Proceedings/12th Symposium “Novel Technologies and Economic Development”.
Full text not available from this repository.Abstract
The food industry uses various raw materials for producing biscuits that positively affect human health. One way the biscuits can be improved is by adding certain prebiotics such as Acacia gum, which belongs to the group of dietary fibers with high intestinal tolerance and prebiotc effect. In order to determine the characteristics of the biscuits with Acacia gum two types of biscuits were produced: regular (control) biscuits and biscuits prepared with Acacia gum. The raw materials used for preparing the biscuits include: integral rye flour, buckwheat flour, oat flakes, flaxseed, olive oil, sucrose, water, sodium bicarbonate, salt, cinnamon, sesame seed and Acacia gum. The biscuits production includes the following operations: measuring raw materials, mixing the powdery raw materials, adding water and oil, stirring, leaving the dough to sit in the refrigerator (15 min.), rolling out the dough and forming the biscuits, baking (150 0С, 10 min.), cooling and packing. The following parameters of the prepared biscuits were analyzed: moisture, ash, protein, crude fat, crude fibers, nitrogen-free extract and energy value. Also, the biscuits underwent a sensory analysis. The conducted analysis showed that the Аcacia gum biscuits have a larger quantity of moisture (13.55%), proteins (10.91%) and nitrogen-free extract (61.04%), and a smaller quantity of ash (1.59%), fat (11.25%) and crude fiber (1.66%) in comparison with the regular biscuits (10.83%, 10.27%, 55.18%, 2.01%, 18.53%, 3.18%, respectively). The enriched biscuits had a lower energy value. Acacia gum biscuits received a higher average total sensory grade (17.25) and belong to the category of very high quality biscuits. On the basis of the results obtained, a conclusion can be drawn that adding Acacia gum to the biscuits influences the tested parameters by decreasing the energy value of the biscuits and improving the sensory characteristics. Key words: biscuits, Acacia gum, characteristics
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 24 Nov 2017 09:59 |
| Last Modified: | 07 Aug 2019 08:37 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/1051 |
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