Technological bases of production and quality control of sweet shortbread cookies with cherry flour and chia seeds

Abstract

   In recent years, there has been an increase in the consumption of confectionery products in the Russian Federation – by 2.5-8.2%. Butter cookies are in particular demand in the structure of confectionery production. In this regard, to meet the needs of consumers, it is necessary not only to expand the assortment of confectionery products, but also to develop recipes for new products that differ in their original taste and useful properties.   The object of research is sweet shortbread cookies with the addition of chia seeds and cherry flour.   Changes in organoleptic, physico-chemical parameters and safety indicators were studied when 5 % and 10 % of cherry flour was added to the formulation instead of wheat flour. According to the results of the organoleptic evaluation, it was found that the obtained cookie samples with the addition of 5% cherry flour, as well as without its addition, fully complied with the requirements of GOST 24901-2014 in shape, surface, color, and appearance in the fracture. The sample containing 10% cherry flour had a sickly-sweet taste, which does not meet the requirements of the standard. The maximum number of points in the tasting evaluation was obtained by a sample with the addition of 5% cherry flour. All the samples under study met the requirements of regulatory documents on physico-chemical and safety indicators. The addition of cherry flour to the cookie recipe leads to a tendency to reduce the moisture and fat content in the product and to increase the sugar content. As a result of the research, a recipe for rich shortbread cookies with chia seeds and the addition of cherry flour has been developed.