Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

Bayan Muldabekova; Galiya Zhazykbayeva; Pernekul Maliktayeva; Raushan Izteliyeva; Liliya Alashbayeva

doi:10.5219/1880

Authors

Bayan Muldabekova Almaty Technological UniversityAlmaty Technological University, Department of Technology of Bakery Products and Processing Industries, Tole bi Street, 100, 050012, Almaty, Republic of Kazakhstan, Tel.: +77777044565
Galiya Zhazykbayeva West Kazakhstan Innovation and Technological University, Ikhsanov Street, 44/1, 090000, Uralsk, Republic of Kazakhstan, Tel.: +77757940732
Pernekul Maliktayeva International Taraz Innovation Institute, Faculty of Natural Science, Department of Standardization and Veterinary Sanitation, Zheltoksan Street, 69B, 080000, Taraz, Republic of Kazakhstan, Tel.: +77021072844
Raushan Izteliyeva Almaty Technological University, Department of Food Safety and Quality, Tole bi Street, 100, 050012, Almaty, Republic of Kazakhstan, Tel.: +77014420092
Liliya Alashbayeva Taraz Regional University named after M.Kh. Dulaty, Suleimenov Street, 7, 080000, Taraz, Republic of Kazakhstan, Tel.: +77072743085

DOI:

https://doi.org/10.5219/1880

Keywords:

gingerbread, sugar beet, chickpeas, beans, organoleptic and physicochemical parameters

Abstract

The production of confectionery products is one of the most in-demand industries. Due to this, various assortments of confectionery products and production technologies have expanded. Following modern requirements, the product's appearance, taste, aroma, and nutritional value should be appropriate. Accordingly, to create a new range of gingerbread products, chickpea and bean flour, and sugar beet powder as a sugar substitute were introduced into the recipe: 10%, 15%, and 20% of the wheat flour in the original recipe were replaced by chickpea flour and bean flour; also, 30 and 60 g of the 125 g of sugar in the recipe was replaced by beet powder. A fully factorial experimental design was created to perform the work. According to this plan, control and 8 research samples of gingerbread were cooked and prepared. Organoleptic and physicochemical analysis of these finished products was performed. Sample No. 6, the sample with 5% chickpea flour, 10% bean flour, and 30 g of sugar beet powder, had the best organoleptic indicators. It is evenly light golden in colour, smooth in shape, undamaged, and well cooked. The taste and smell are sweet and are not inferior to the control sample in all parameters. Moisture content, water absorption properties, ash, acidity, fat, vitamins, toxic elements, and microbiological indicators were determined from the physicochemical parameters. Analysing the research results, gingerbread product No. 6 was the optimal regimen, because it contained a high amount of mineral elements and vitamins, and no toxic elements or microbiological indicators were found. In addition, the density and water absorption were relatively close to the control sample.

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