ОПТИМІЗАЦІЯ РЕЦЕПТУРИ ВІВСЯНОГО ПЕЧИВА ІЗ ЗАДАНИМИ ФУНКЦІОНАЛЬНИМИ ВЛАСТИВОСТЯМИ

This work presents the results of the first phase of research on optimizing the formulation and developing the technology for alternative oat cookies designed for consumers with specific dietary restrictions and wheat allergies. The aim of the study was the scientific substantiation of the formulation composition and technological parameters for oat cookie production without added sugar. To assess the market relevance of the developed product, a consumer questionnaire was designed to investigate demand structure, motivational factors, and market potential. An evaluation of organoleptic quality indicators (taste, aroma, color, texture, and overall acceptability) was carried out, and the physical quality parameters of the finished products were determined. In particular, dough density was established, and changes in product mass during heat treatment and cooling (baking loss and shrinkage index) were investigated. The final moisture content and water absorption capacity were determined to evaluate structural stability. The results demonstrated that replacing wheat flour and sucrose with a composite mixture of oat raw materials, walnuts, and banana puree alters the dough matrix, increasing baking loss but ensuring an increased spatial stability and high sensory appeal. Based on the experimental data, a structural production scheme was developed. This manuscript establishes the physical and organoleptic foundation for subsequent clinical trials and evaluation of the product's suitability for individuals with celiac disease, which will be presented in the next manuscript.