Rationale for the formulation of fortified detox biscuits

Abstract

Nowadays, most manufacturers are strategically focused on making healthy food products. Flour confectionery is a promising group of food products in this respect. The expansion of the range of flour products is due to the introduction of additional raw materials, one of the options for which is pectin. The aim of the research is to study the effect of different types of pectin on the detoxifying properties of biscuits and their quality indicators. The objects of research are three types of pectin (beet, apple, watermelon) and samples of butter biscuits. In the course of the work, generally accepted methods were used. The influence of the type and dosage of pectin on the quality of butter biscuits has been determined. It has been experimentally proven that the complexing ability of butter biscuits depends on both the type of pectin and its dosage. Cookies with the addition of beet pectin when kneading the dough have a greater complex-forming ability. The optimal dosage of pectin was established - 0.3% to the flour mass. The results obtained show that the addition of pectin to the recipe for butter biscuits improves its quality indicators, allows you to remove xenobiotics from the human body.

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

“…In addition, Fang et al (2022) reported that there was no significant difference in the spread ratio and color compared to the control, resulting in a product with improved nutritional value and comparable quality. In a study conducted by Sokol et al (2021), the effects of high‐methoxy P from three different sources, such as apple, watermelon, and beet, on biscuits were compared. The findings indicated a decrease in the moisture content and enhanced thickening ability, both of which are positive factors contributing to improvement of the overall quality.…”