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Technology of biscuit semi-finished products using recycled pumpkin seeds
| Content Provider | Scilit |
|---|---|
| Author | Moskvicheva, E. Timoshenkova, I. Chernikova, D. Fedinishina, E. Bernavskaya, M. |
| Copyright Year | 2019 |
| Description | Journal: Iop Conference Series: Earth and Environmental Science A possibility and expediency of pumpkin seeds flour utilization for production of biscuit semi-finished product was studied; the influence of the flour on consumer properties of the product was investigated. Studies were conducted on organoleptic and physicochemical indicators of the finished biscuit semi-finished products. Grounding on the implemented studies a new production technology of pumpkin seeds flour based biscuits was developed, shelf life, biological, and nutrition value were identified. It was established that the optimal ratio of pumpkin seeds flour and starch is 90.5±0.5% to 9.5±0.5%. It was established that after consuming 100 g of the biscuit with a complete substitution of wheat flour to the gluten-free mixture 44% of daily need in magnesium, 50% - in selenium, 39% - in copper, 48% - in phosphorus, 46% - in manganese, 36% - in vitamin B9, and 36% - in linoleic acid is satisfied. |
| Related Links | https://iopscience.iop.org/article/10.1088/1755-1315/337/1/012036/pdf |
| ISSN | 17551307 |
| e-ISSN | 17551315 |
| DOI | 10.1088/1755-1315/337/1/012036 |
| Journal | Iop Conference Series: Earth and Environmental Science |
| Issue Number | 1 |
| Volume Number | 337 |
| Language | English |
| Publisher | IOP Publishing |
| Publisher Date | 2019-11-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: Iop Conference Series: Earth and Environmental Science Food Science and Technology Pumpkin Seeds Semi Finished Biscuit Semi Finished Products |
| Content Type | Text |
| Resource Type | Article |
| Subject | Earth and Planetary Sciences Physics and Astronomy Environmental Science |
