APPLICATION OF PROTEIN CORN PASTE IN THE PRODUCTION OF FLOUR-BASED CONFECTIONERY PRODUCTS
Authors
-
P.M. Maliktaeva
International Taraz University named after. Sh. Murtaza, Taraz, Kazakhstan
-
K.Ch. Sarzhanova
International Taraz University named after. Sh. Murtaza, Taraz, Kazakhstan
-
T.N. Sailaubek
International Taraz University named after. Sh. Murtaza, Taraz, Kazakhstan
DOI:
https://doi.org/10.55956/WGBN4728Keywords:
protein corn paste, short-dough cookies, amino acids, rheological properties, biological valueAbstract
The article investigates the possibility of enriching hard biscuits with protein corn paste, which is a by-product of corn starch production. As a result of computer processing of experimental data, the optimal amount of protein corn paste that improves the quality characteristics of the biscuits was determined. In this study, samples containing 0, 3.5, 7, and 10.5% paste relative to the dough weight were prepared. Biscuits with 10.5% paste exhibited a layered structure, uneven surface, presence of cracks, and non-uniform porosity. Therefore, the amount of paste added during dough production should not exceed 7%. The conducted studies showed that the analysis of the amino acid composition of protein in biscuits with added paste indicates an increase in the biological value of the product due to the rise in essential amino acids as the amount of added paste increases.
