Academic Journal
Prospects of using coconut flour in developing a formulation of a biscuits semi-finished produc
| Title: | Prospects of using coconut flour in developing a formulation of a biscuits semi-finished produc |
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| Source: | Technical sciences and technologies ; No. 2 (40) (2025): Technical sciences and technologies; 362-367 Технические науки и технологии; № 2 (40) (2025): Технічні науки та технології; 362-367 Технічні науки та технології; № 2 (40) (2025): Технічні науки та технології; 362-367 |
| Publisher Information: | Національний університет «Чернігівська політехніка», 2025. |
| Publication Year: | 2025 |
| Subject Terms: | coconut flour, assortment, healthy lifestyle, glycemic index, бісквітний напівфабрикат, кокосове борошно, вологість, пористість, органолептичні властивості |
| Description: | The assortment of confectionery products has begun to change dramatically in recent years, taking into account prefer-ences of consumers. When buying a dessert, pastry, or other sweets, the consumer seeks to get a high-quality, tasty product and a new experience. Consumers are very attracted to new flavors and designs, which encourages them to purchase a given product. However, most prefer the classic flavors that they know well and use constantly. A healthy lifestyle, adherence to therapeutic diets and careful attention to the composition of the product is a new trend among consumers. Many Europeans prefer healthy and natural products containing natural dyes and extracts, rather than synthetic substitutes. These changes are taking place under the influence of natural and organic trends. In particular, consumers prefer unprocessed bakery products without artificial additives. Therefore, expanding the range of confectionery products by using non-traditional raw materials is a very relevant topic. Wheat flour is quite high in calories, products made from it cannot be consumed by people who are gluten intolerant, such flour has a high glycemic index – 80 and causes allergies. Excessive consumption of wheat flour can lead to obesity. Therefore, thanks to modern global technologies, manufacturers are trying to create new innovative products - replacing traditional ingredients with others to enrich the product with vitamins, trace elements, and other nutritional components. Coconut flour is obtained by grinding coconut flakes, and is used mainly in the cooking and confectionery industry. This flour is allergen-free, gluten-free and quite low-carb. Baking from this type of flour turns out dense and satisfying, thanks to the high content of trace elements and vitamins. At the same time, coconut powder can give products a light but noticeable coconut flavor. When using coconut flour, which gives its sweetness, the dosage of sugar is reduced. Coconut flour is an excellent alternative for the production of gluten-free foods. Expanding the range of confectionery products using non-traditional raw materials allows solving several problems, namely, satisfying the demand of demanding consumers for confectionery products. Борошняні кондитерські вироби займають значну частку в загальному обсязі виробництва кондитерської продукції і представлені широким асортиментом. Пшеничне борошно є одним із компонентів, який входить до рецептури борош-няних кондитерських виробів (БКВ). Воно сприяє збільшенню маси тіла, заборонено при непереносимості глютену (глі-кімічний індекс 80), цукровому діабеті, підвищеному тиску. Мета роботи – наукове обґрунтування, розробка рецептури й технології бісквітного напівфабрикату з заміною пшеничного борошна на кокосове. |
| Document Type: | Article |
| File Description: | application/pdf |
| Language: | Ukrainian |
| ISSN: | 2411-5363 2519-4569 |
| Access URL: | http://tst.stu.cn.ua/article/view/337152 |
| Rights: | CC BY NC |
| Accession Number: | edsair.scientific.p..c97d4be0a5e87da5686a70ff744eaccb |
| Database: | OpenAIRE |
| ISSN: | 24115363 25194569 |
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