LOW-ALLERGENIC SHORT COOKIES ENRICHED WITH CASSAVA POWDER AND ALTERNATIVE PROTEIN FOR MILITARY NUTRITION
DOI:
https://doi.org/10.58407/bht.1.25.9Keywords:
alternative proteins, food coloring, recipe optimization, quality standard, military and dietary nutritionAbstract
To create hypoallergenic shortbread cookies, cassava (Manihot esculenta Crantz) and snail protein isolate (Helix pomatia) were studied. Cassava contains starch (11.2 %), sugars (4.7 %), fiber (3.8 %), and pigments. Snail isolate (93 % protein) was used as an egg substitute for dietary and military nutrition. Microwave vacuum drying of cassava improved its quality and preserved antioxidants. Microwave vacuum drying of cassava yielded a powder with increased starch content (43 %), sugars (18 %), fiber (14.6 %), and preserved natural pigments. In the cookies, cassava powder replaced starch, sugar, pigments, and gluten, while snail isolate replaced eggs. The recipe used 38 % cassava and 3.48 % snail isolate. Wheat flour was replaced with 80% low-gluten wheat flour and 20 % cassava powder. Compared to standard shortbread cookies, the experimental sample showed a 24.3 % increase in protein content, reaching 9.2 g per 100 g of product. Similarly, dietary fiber content increased by 74.6 % to 10.3 g/100 g, and ash content increased by 155.6%, reaching 2.3 g/100 g. The fat content in shortbread cookies enriched with cassava powder and snail protein isolate decreased by 7.5 %, carbohydrate content decreased by 11.5 %, and the product's energy value decreased by 8%, reaching 407.8 kcal per 100 g. The cookies' textural characteristics improved, as evidenced by 48 % reduction in hardness. At the same time, the friability indicators remained almost unchanged, decreasing by only 2 % compared to regular shortbread cookies. These changes made cookies with added cassava powder and snail protein isolate more appealing to consumers.
Objective: To develop hypoallergenic, gluten-free, and egg-free cookies with increased protein and mineral content for dietary and military nutrition.
Scientific Novelty: Determination of the effectiveness of using cassava powder and snail protein isolate in shortbread dough.
Methodology: Physicochemical and organoleptic research methods were used during the study. Data processing was performed using MS Excel databases.
Conclusions: Positive changes in nutritional value, texture, gluten reduction, protein increase, and the presence of bioactive components make cassava and snail isolate promising for dietary and military nutrition.
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