Original research article
Improving Sugar Cookie Recipe with Functional Properties
2020, 85 (2) p. 159-174
Alfiya Chernenkova, Svetlana Leonova, Elena Kuznetsova, Valentina Rumyantseva, Tatyana Kirillova, Valeriy Chernykh, Evgeniy Chernenkov, Olesya Kaluzhina
Abstract
This study dealt with the relevance of adding bee pollen, honey and oat talkan to the sugar cookie formula. The authors estimated the effect of the bee pollen and honey dosage on the properties and quality of the sugar cookie emulsion. The amount of fat droplet fines was found to increase with higher dosage of bee pollen. The emulsion stability exceeded the control sample characteristics. The viscosity was 5.3 Pa∙s (control sample) and 1.68 Pa∙s (sample with bee pollen and honey). Sugar cookie formula with bee pollen, honey, and oat talkan was improved by a multidimensional statistical model. The total production process to manufacture sugar cookies with bee products and oat talkan is reduced by four minutes compared with the control sample. There is a calculated daily intake for macro- and micronutrients at consumption of 100 grams of sugar cookies with pollen, honey, and oat talkan.
Keywords
honey products, oat talkan, structural and mechanical properties, sugar cookie
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