Novik A. Improvement of technology of cookie on combined fat base using nutmeg

The object of study is the technology of shortbread biscuits using pine and walnut grits. The aim of the work is to substantiate and improve the technology of shortbread shortbread on a combined fatty basis (with partial replacement of solid fat with liquid oil) using pine and walnut meal to improve the quality of finished products and improve its nutritional and biological value. Methods of research: organoleptic, chemical, physico-chemical, analytical, microbiological, chromatographic, methods of system analysis, experiment planning and mathematical processing of experimental data. Scientifically grounded and improved technology of shortbread shortbread biscuits - with partial replacement of margarine with sunflower oil refined - using pine and walnut grits, which have high fat-holding and fat-emulsifying strengths, polyphenols, vitamins and minerals, which allows to obtain products with high quality and nutritional and biological value. New scientific data have been obtained on the fractional composition of proteins, starch and non-starch polysaccharides of nutmeg, indicating that SCG contains more protein substances of albumin, globulin and prolamin fractions, and of IVG - glutenin; SCG starch is represented mainly by amylose, SHG - by amylopectin; SCG has a high content of hemicelluloses and pectic substances, SHVG - cellulose. The efficiency of the use of SHCG and SHVG for the stabilization of emulsions for cookie-based combined fatty acids due to their high fat-holding and fat-emulsifying properties, which prevents the migration of fat during baking and storage of cookies. Formulations and technology of shortbread-shaped shortbread cookie based on fat combination (with replacement of 30% refined margarine with sunflower oil), with the addition of nutmeg. The technology has been tested and implemented in confectionery enterprises and in the educational process. Economic efficiency from their implementation is calculated.