Object

Title: The influence of vegetable additives on the formation of consumer properties of sugar cookies

Title in english:

Engineering Sciences And Technologies

Creator:

Lebedynets, Vira T. ; Reshetylo, Lydia I. ; Hirniak, Lylia I. ; Dontsova Inna

Description:

Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies, 2016, Nr 4 (23), s. 77-84

Abstrakt:

The use of vegetable powders and oils in the production of sugar cookies, which promotes the vital nutrients needs’ satisfaction for the human body has been scientifically justified on the basis of the conducted experimental studies. Summarizing the results of research and biscuit production in Ukraine and abroad, the authors have developed recipes of sugar cookies (“Dachne” and “Yantarne”) with the use of vegetable powders from parsnips and carrots, as well as the replacement of 15% of margarine with walnut and grape oils. The properties of new consumer products with the use of unconventional raw materials and reduced energy value have been investigated. The organoleptic evaluation of new kinds of sugar biscuits using an especially developed 5-point scale taking into account significance of coefficients was conducted

Publisher:

Wydawnictwo Uniwersytetu Ekonomicznego we Wrocławiu

Place of publication:

Wrocław

Date:

2016

Resource Type:

artykuł

Resource Identifier:

doi:10.15611/nit.2016.4.05 ; oai:dbc.wroc.pl:38745

Language:

eng

Relation:

Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies, 2016, Nr 4 (23)

Access Rights:

Dla wszystkich zgodnie z licencją

License:

CC BY-NC-ND 3.0 PL

Location:

Uniwersytet Ekonomiczny we Wrocławiu

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