Effect of Vegetable Fats on the Quality and Safety of Food Products
Irina Ivkova, Ekaterina Zubareva, Michail Zabolotnykh, Irina Zhidik
Available Online 29 January 2020.
- https://doi.org/10.2991/assehr.k.200113.142How to use a DOI?
- specialized fats, healthy food, cookies, quality indicators, shelf life, technical documentation, resource-saving technologies
- This article is devoted to the study of the possibility of using vegetable fats in the production of flour confectionery products, in particular, sugar cookies, instead of the margarine as a traditionally used component. The leading approach to solve this problem is the methodology of replacing oil and fat products in the form of margarine with specialized vegetable fats for the confectionery industry. It is possible to comprehensively consider the quality of new types of flour confectionery products. The article presents the results of research on the use of specialized vegetable fats in the domestic confectionery industry and abroad, the technological process of production of flour confectionery products, in particular, sugar cookies, made with the replacement of margarine with vegetable fats. The most rational types of vegetable fats used to achieve the purpose of research are established. As a result of complex research of quality of new types of cookies and on the basis of production check the technical documentation for the new range of sugar cookies is developed and coordinated. Solved the problem of seasonality and storage facilities, extended shelf life products in two times, the formulation of products with reduced price and reduced the cost, improved production and overall increased competitiveness of their products. Standard and generally accepted methods of raw materials and finished products research on organoleptic, physical, chemical, microbiological and safety indicators were used during the research. The article presents the results of studies to establish the possibility of replacing margarine in flour confectionery products with cheaper and balanced in composition of fatty acids vegetable fats. The quality indicators are investigated and the use of these fats in the production of flour confectionery products is justified. According to the research results, the formulation and technical documentation for new types of sugar cookies with using vegetable fats instead of margarine were developed.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Irina Ivkova AU - Ekaterina Zubareva AU - Michail Zabolotnykh AU - Irina Zhidik PY - 2020 DA - 2020/01/29 TI - Effect of Vegetable Fats on the Quality and Safety of Food Products BT - Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019) PB - Atlantis Press SP - 73 EP - 77 SN - 2352-5398 UR - https://doi.org/10.2991/assehr.k.200113.142 DO - https://doi.org/10.2991/assehr.k.200113.142 ID - Ivkova2020 ER -