PROSPECTS TO USE SECONDARY RAW MATERIALS (FLAX CAKE) IN THE OAT COOKIES PRODUCTION

The purpose of the study is to develop a new recipe for oatmeal cookies with a partial replacement of traditional ingredients with linseed cake. Tasks: to develop a recipe for oatmeal cookies with a partial replacement of margarine with linseed cake; to carry out a tasting assessment of the manufactured oatmeal cookies, to determine the physicochemical and organoleptic characteristics of the obtained products at various dosages of the included component. The object of the study is control samples of oat products with the addition of flax cake. Laboratory baking was carried out according to the classic recipe for oatmeal cookies with partial replacement (20; 30; 40 and 50 %) of margarine for linseed cake. Physical and chemical parameters of baked oatmeal cookies were carried out according to GOST 5898-87; GOST 5900-2014, GOST 5903-89, GOST 10114-80, GOST 31902-2012. The evaluation of the organoleptic characteristics of the produced samples of oatmeal cookies with partial replacement of the classic ingredient with linseed cake was carried out on a 5-point scale. The organoleptic studies carried out showed the compliance of the produced flour confectionery product (oatmeal cookies with 30 % replacement of margarine with flaxseed cake) to the regulatory documentation, the samples obtained had the traditional taste and smell of oatmeal cookies with a pleasant nutty aftertaste, an oval shape with a slight vagueness and a uniform porous structure at the break. The results of the physicochemical parameters of oatmeal cookies baked with 30 % replacement of margarine with linseed cake (mass fraction of moisture – 9.1 %, mass fraction of total sugar (according to sucrose) – 32.9 %, mass fraction of fat – 19.7 %, wetness – 170.0 %, alkalinity 1.8 degrees) comply with the requirements of regulatory documentation – GOST 24901-2014. The results obtained make it possible to recommend the developed new type of oatmeal cookies to expand the range of "healthy" flour confectionery products.