BIO Web Conf.
Volume 82, 2024International Scientific and Practical Conference “Methods for Synthesis of New Biologically Active Substances and Their Application in Various Industries of the World Economy – 2023” (MSNBAS2023)
|Number of page(s)
|Use of Biologically Active Substances in Crop Production, Animal Husbandry and Other Industries
|03 January 2024
Modification of the carbohydrate profile of oatmeal cookies
1 Food Security Research Institute, Plekhanov Russian University of Economics, Moscow, Russian Federation
2 Department of Commodity Expertise and Customs, Plekhanov Russian University of Economics, Moscow, Russian Federation
* Corresponding author: firstname.lastname@example.org
Excessive sugar consumption worldwide has become an increasing problem in recent years. Excessive sugar consumption can lead to serious diseases such as diabetes and obesity. Confectionery products make a significant contribution to this problem. The carbohydrates in the formulation of traditional confectionery products have a high glycemic index. Modification of the ingredient composition of confectionery products by replacing sugar, which is conventionally used in the formulation of confectionery products, with other ingredients should help to reduce the glycemic index of these products. The purpose of the study is to develop the prescription composition and manufacturing technology for a flour confectionery product in the form of oatmeal cookies with a modified carbohydrate profile. The objects under study are a control sample of oatmeal cookies (a prototype of the developed product with an unmodified carbohydrate profile) and experimental samples of oatmeal cookies (products with modified carbohydrate profiles). The modification of carbohydrate profiles consists in removing sugar and introducing ingredients that have no hyperglycemic effect – sugar substitute trehalose or isomalt and sweetener stevioside. Organoleptic and physicochemical parameters of the developed cookies are determined using standard methods. The study demonstrates the possibility of using the method of biotesting with Tetrahymena pyriformis infusoria on oatmeal cookies with sugar and sugar substitutes. Biotesting is carried out based on analyzing the condition, behavioral characteristics, and growth of the culture population in the studied samples of cookies. The findings indicate a positive effect of the developed oatmeal cookies with modified carbohydrate profiles on living cells.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.