title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¾Ð²ÑÑÐ½Ð¾Ð³Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð²Ð¾Ð»Ð¾ÐºÐ¾Ð½ Ð¿ÑÐ¸Ð»Ð»Ð¸ÑÐ¼Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology for oatmeal cookies using psyllium dietary fibers
Creators: name: ÐÐ¾Ð»Ð¾Ð²Ð°ÑÐµÐ², ÐÐ½Ð´ÑÐµÐ¹
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð¿ÑÐ¸Ð»Ð»Ð¸ÑÐ¼
Ð³Ð¾Ð»Ð¾Ð·ÐµÑÐ½ÑÐ¹ Ð¾Ð²ÐµÑ
Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð²Ð¾Ð»Ð¾ÐºÐ½Ð°
Ð¾Ð²ÑÑÐ½Ð¾Ðµ Ð¿ÐµÑÐµÐ½ÑÐµ
Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð°Ñ Ð´Ð¸ÐµÑÐ°
psyllium
naked oats
dietary fiber
oatmeal cookies
gluten-free diet

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description: The topic of the final qualifying work: "Development of technology for oatmeal cookies using psyllium dietary fibers." The work is devoted to the development of technology and formulation of gluten-free naked oat biscuits with the addition of psyllium dietary fiber. After analyzing information from open sources and databases (CYBERLENINKA, ScienceDirect, Elsivier), tasks were set. 1. To review domestic and foreign scientific and technical sources on the topic of research work and to characterize the problem of using psyllium. 2. Conduct marketing research on the functional products market, study consumer demand. 3. To study information on the functional and technological properties of naked oats and psyllium. 4. To develop recipes and technologies for making oatmeal cookies with psyllium. 5. To determine the physico-chemical, microbiological and organoleptic quality indicators of the developed oatmeal cookies using psyllium dietary fibers. 6. To develop regulatory and technical documentation for the preparation and sale of oatmeal cookies with the addition of psyllium dietary fiber. The results of research on the quality indicators of oatmeal cookies have proved the possibility of using psyllium in this assortment group. The introduction of psyllium had a positive effect on the organoleptic characteristics of the product and increased its functional value. Statistical and experimental data were processed using Microsoft Excel software.