USE OF WALNUT MEAL FOR QUALITY STABILIZATION OF BISCUITS MADE WITH LIQUID OIL

Fats of a solid consistency (palm oil, confectionery fats, margarines, etc.) are mainly used as fatty raw materials for butter biscuits. Such fats have a low biological value due to the high content of saturated fatty acids. The use of fats rich in valuable polyunsaturated fatty acids in the biscuits’ manufacturing is limited due to their liquid consistency. Liquid oils do not emulsify well; leak out during baking, worsening the sensory characteristics of the biscuits and reducing the yield; migrate to packaging materials during storage. To stabilize the quality of butter biscuit with the addition of liquid oil, the use of finely dispersed walnut meal (WM) is proposed. It is established that WM has a positive effect on the properties of the butter biscuit dough with the replacement of 30% of margarine with sunflower oil. Thus, the addition of 15% of WM from the total mass of raw materials for biscuits to the dough with sunflower oil allows reducing the value of the adhesion index, bringing it closer to the control value. The addition of WM to biscuits with the replacement of 30% of margarine with sunflower oil improves its physical and chemical properties. In particular, the 15% addition of WM reduces the moisture content of the product with oil almost to the control sample level and reduces its alkalinity by almost 2 times. The strength of biscuits with meal increases by 10.1%, but at the same time its ability to wet is improved, which has a positive effect on the sensory properties of the product. The advantage of biscuits with WM is that they acquire a pleasant nutty flavor and aroma. According to the experiment results, the rational dosage of WM is 15% of the total raw materials’ mass in the shortbread biscuit technology with the replacement of 30% of margarine with sunflower oil. It is established that developed biscuit is characterized by a higher content of proteins (by 60,0%), polyunsaturated fatty acids (by 2,8 times), dietary fibers (by 2,8 times), B vitamins and minerals (Fe, Mg, Mn, Si) compared to the control sample on margarine. The developed biscuit also contains a significant amount of polyphenols and is characterized by an improved fatty acid profile