APPLICABILITY OF PUMPKIN PUREE IN
SUGAR BISCUIT PRODUCTION
ALEKSANDR LUKIN Federal State Autonomous Educational Institution of Higher Education âSouth Ural State University (national research university)â, Department of Higher School of Food and Biotechnology, 454080, 76 Prospekt Lenina, Chelyabinsk, Russia
*Corresponding author: lukin3415@gmail.com, lukin321@rambler.ru
At present, the use of products of vegetable processing in confectionery has become quite relevant. The purpose of this research was to determine the variety of pumpkin, rich in nutrients and vitamins, to develop a technology for the production of pumpkin puree. To study physical, chemical, organoleptic parameters and nutritional value of sugar biscuits with replacement of a part of flour with pumpkin puree in the formula. Local pumpkin varieties purchased at the market were used in the research: "Rossiyanka", "Candy" and "Olga". Of all three varieties, the "Candy" variety contained more biologically active substances and can be recommended as a ÎČ-Carotene and pectin enricher for sugar biscuits. Test samples of biscuits were prepared by adding pumpkin puree in the amount of 5 %, 10 %, and 15 % of the wheat flour. In all physical and chemical parameters, except the mass fraction of moisture in PP15 sample, the obtained biscuit samples did not exceed the values regulated in the state standard. The organoleptic evaluation proved that the biscuits with the pumpkin puree in the amount of 5 % of the flour mass were the most acceptable in their flavor characteristics and appearance for further use.
