Gasanova A. Formation of quality of biscuits with elamin and stevioside

The thesis is devoted to the formation of quality and commodity characteristics of biscuits with the use of elamin and stevioside. The market was analyzed, consumer perception of biscuits with therapeutic and prophylactic purposes were studied, as well as the effect of additives on the formation of the foam structure, the way of introduction and the range of the tested elamin concentrations were defined. The influence of additives on the surface-tension properties of the egg mixture and dispersed composition of the whipped egg mass were studied. The regularities of the influence of elamin and stevioside on the water mobility in the "whipped egg mass - elamin"; "whipped egg mass - stevioside" were identified. The viscosity of the biscuit dough with the additives in a quantity varying prescription components was studied. The effect of stevioside and elamin on the quantity and quality of gluten flour and gelatinization figures of starch was identified. The prescription of the biscuits with the specified quality parameters was elaborated. The merchandising quality assessment of biscuits with elamin and stevioside was carried out. The content of iodine in biscuits with elamin was determined and glycemic index of biscuits with stevioside was calculated. The change in quality of the developed biscuits during storage, and their comprehensive merchandising assessment were studied. The optimum conditions and periods of storage were identified. The influence of packaging materials to changes of new biscuits quality was determined. The digestibility of iodine and influence on the content of hormones involved in regulating blood sugar during consumption of developed biscuits were proved using clinical studies. Social and economic efficiency were proved, the integrated assessment of the biscuits quality was performed. Normative and technical documentation was worked out and approved.