Use of the powder from the tubers of sunchoke to create new types of functional cookies
Abstract
The article is devoted to the development of new varieties of functional cookies using a powder derived from tubers of sunchoke. The chemical composition of tubers of sunchoke is presented. The technology of powder production from tubers of sunchoke is developed. The expediency of its use in the elaboration of new types of functional cookies is justified. A rational dosage of powder obtained from tubers of sunchoke is established. The new varieties of cookies of functional use are developed: the flour, granulated sugar, 7 % of the powder obtained from the tubers of sunchoke, and 5 % sorbitol or fructose.
About the Authors
O. L. Vershinina
Federal State Budgetary Educational Institution of Higher Education “Kuban State Technological University”
Russian Federation
Russian Federation
Vershinina Olga Lvovna — Cand. tech. Sci., Associate Professor, Associate Professor of the Department of Technology of Grain, Bread, Food and Subtropical Products
350072, Krasnodar, Moskovskaya st. 2
Y. F. Gonchar
Federal State Budgetary Educational Institution of Higher Education “Kuban State Technological University”
Russian Federation
Russian Federation
Gonchar Viktoria Viktorovna — Cand. tech. in Sci., Associate Professor, Chair of Technology of Grain, Bread, Food and Subtropical Products
350072, Krasnodar, Moskovskaya st., 2
Y. F. Roslyakov
Federal State Budgetary Educational Institution of Higher Education “Kuban State Technological University”
Russian Federation
Russian Federation
Roslyakov Yuri Fedorovich — Dr. Tech. professor, professor of the department of technology of cereals, bread, food and subtropical products
350072, Krasnodar, Moskovskaya st., 2
V. K. Kochetov
OJSC ОАО «Confectionery works Kuban»
Russian Federation
Russian Federation
Kochetov Vladimir Kirillovich — doctor of technical sciences, General Director
352700, Timashevsk, Hybridnaya str., 2
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Review
For citations:
Vershinina O.L., Gonchar Y.F., Roslyakov Y.F., Kochetov V.K. Use of the powder from the tubers of sunchoke to create new types of functional cookies. Food Industry: Science and Technology. 2018;11(1):52-56. (In Russ.)
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