The Quality and Nutritional Value of Oatmeal Cookies of Different Recipes

Authors

  • J. Betz South Ural State University (National Research University), Chelyabinsk
  • N. Naumova South Ural State University (National Research University), Chelyabinsk
  • A. Buchel South Ural State Agricultural University
  • V. Zhuravel South Ural State Agricultural University
  • I. Minashina South Ural State Agricultural University

DOI:

https://doi.org/10.31926/but.fwiafe.2021.14.63.1.10

Keywords:

Oatmeal cookies, nutritional value

Abstract

We established that first-grade baking wheat flour quantitatively prevails in the composition of “Domashnee” cookies, while the oatmeal mixture prevails in the composition of “Premium” cookies. The main carriers of nutritious and functional components are oatmeal and the dry mixture based on it. Taking into account the results of nutritional tests of both types of cookies, we consider flour-based “Domashnee” cookies to be the most adequately balanced sample in terms of protein, fat, carbohydrates, dietary fiber, amino acid scores, and the number of minerals (zinc, copper, calcium, manganese) and vitamin В1.

Author Biographies

J. Betz, South Ural State University (National Research University), Chelyabinsk

 76, Lenin Prospekt, Chelyabinsk, Russia, 454080

N. Naumova, South Ural State University (National Research University), Chelyabinsk

76, Lenin Prospekt, Chelyabinsk, Russia, 454080

A. Buchel, South Ural State Agricultural University

13, Gagarin street, Chelyabinsk region, Troitsk, Russia, 457100

V. Zhuravel, South Ural State Agricultural University

13, Gagarin street, Chelyabinsk region, Troitsk, Russia, 457100

I. Minashina, South Ural State Agricultural University

13, Gagarin street, Chelyabinsk region, Troitsk, Russia, 457100

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Published

2021-06-18

Issue

Vol. 14(63) No. 1 (2021)

Section

AGRICULTURAL FOOD ENGINEERING