USING SEMI-FINISHED PUMPKIN IN THE RECIPE AND COOKIES TECHNOLOGY DEVELOPMENT

The purpose of the study is the use of a pumpkin semi-finished product in the development of a recipe and technology for shortbread biscuits. Objectives: to investigate the effect of flour from pumpkin seeds on the organoleptic characteristics and nutritional value of shortbread biscuits; to develop a recipe and a scheme for the production of a new type of shortbread biscuits. Objects of study – flour from pumpkin seeds, stevia powder; sand semi-finished product according to recipe № 8, experimental samples of products with the addition of flour from pumpkin seeds and stevia powder. The collection of pumpkin fruits of the Rossiyanka variety was carried out in the Partizansky District of the Krasnoyarsk Region. The yield of pumpkin is 20 tons per hectare. Of these, 10 % are pumpkin seeds, which allows them to be used for the manufacture of flour confectionery. Pumpkin seeds were pre-dried at a temperature of 45 °C in an oven to a loose state, and then manually peeled. The cleaned seeds were crushed in a mill for 2 min. In control and experimental samples of cookies, organoleptic and physico-chemical quality indicators were determined in accordance with GOST 24901-2014. Mathematical processing of the obtained results was carried out using the MS Excel program. The optimal dosage of the introduced additive was experimentally established in the amount of 10 % by weight of premium wheat flour. The obtained prototypes were tested in the Center for Healthy Nutrition, Krasnoyarsk. The nutritional value of the obtained samples was calculated. A recipe and technology for shortbread cookies Semechko were developed. The results of the experiments showed the possibility of using stevia powder and pumpkin seed flour in the recipe for shortbread cookies, which have a higher nutritional value.