title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÐµÑÐ¾ÑÐ½Ð¾Ð³Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ Ð¸Ð· ÑÑÐºÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸, Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½Ð¾Ð³Ð¾ ÐºÐ°ÑÐ¾ÑÐ¸Ð½Ð¾Ð¸Ð´Ð½ÑÐ¼ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ¾Ð¼
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 of gluten-free shortbread cookies from pumpkin flour en-riched with carotenoid complex
Creators: name: Ð¨ÐµÑÑÐ½ÐµÐ²Ð°, ÐÐ¾Ð»Ð¸Ð½Ð°
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: 2022
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¼ÑÐºÐ° Ð¸Ð· ÑÐµÐ¼ÑÐ½ ÑÑÐºÐ²Ñ
ÑÐ¾Ð¼Ð°ÑÐ½ÑÐ¹ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐ¾Ðº
Ð¿ÐµÑÐ¾ÑÐ½Ð¾Ðµ Ð¿ÐµÑÐµÐ½ÑÐµ
Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ðµ
pumpkin seed flour
tomato cryopowder
shortbread cookies
gluten-free product

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÐµÑÐ¾ÑÐ½Ð¾Ð³Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ Ð¸Ð· ÑÑÐºÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸, Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½Ð¾Ð³Ð¾ ÐºÐ°ÑÐ¾ÑÐ¸Ð½Ð¾Ð¸Ð´Ð½ÑÐ¼ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ¾Ð¼Â». ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÐµÑÐ¾ÑÐ½Ð¾Ð³Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ Ð¸Ð· ÑÑÐºÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¼ÑÐºÐ¸, Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½Ð¾Ð³Ð¾ ÐºÐ°ÑÐ¾ÑÐ¸Ð½Ð¾Ð¸Ð´Ð½ÑÐ¼ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ¾Ð¼. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸Ðº Ð¼ÑÐºÐ¸ Ð¸Ð· ÑÐµÐ¼ÑÐ½ ÑÑÐºÐ²Ñ Ð¸ ÑÐ¾Ð¼Ð°ÑÐ½Ð¾Ð³Ð¾ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ°. 2. ÐÐ¾Ð´Ð±Ð¾Ñ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÐµÑÐ¾ÑÐ½Ð¾Ð³Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ Ð¸Ð· Ð²ÑÐ±ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ. 3. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ, ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ, ÑÐµÐ¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð³Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ñ ÑÐ°Ð·Ð»Ð¸ÑÐ½Ð¾Ð¹ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸ÐµÐ¹ ÐºÐ°ÑÐ¾ÑÐ¸Ð½Ð¾Ð¸Ð´Ð½Ð¾Ð³Ð¾ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ°. Ð Ð°Ð±Ð¾ÑÐ° Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð² Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÐÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ² Ð¿Ð¾ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐ¼ Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ°Ð¼. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel Ð¸ Statgraphics 16.1. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð±ÑÐ» ÑÐ´ÐµÐ»Ð°Ð½ Ð²ÑÐ²Ð¾Ð´, ÑÑÐ¾ Ð·Ð°Ð¼ÐµÐ½Ð° Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð½Ð° ÑÐ¼ÐµÑÑ Ð¼ÑÐºÐ¸ Ð¸Ð· ÑÐµÐ¼ÑÐ½ ÑÑÐºÐ²Ñ Ð¸ ÑÐ¾Ð¼Ð°ÑÐ½Ð¾Ð³Ð¾ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ° ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð°, Ñ. Ðº. Ð²ÑÐ±ÑÐ°Ð½Ð½Ð¾Ðµ ÑÑÑÑÑ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÐµÑ ÑÑÐµÐ±ÑÐµÐ¼ÑÐ¼ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°Ð¼. Ð¡ Ð¿Ð¾Ð¼Ð¾ÑÑÑ Ð¼ÐµÑÐ¾Ð´Ð° Ð¿Ð¾Ð»Ð½Ð¾Ð³Ð¾ ÑÐ°ÐºÑÐ¾ÑÐ½Ð¾Ð³Ð¾ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°, Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÐ°Ð¼Ð¸ Ð¾ÑÐºÐ»Ð¸ÐºÐ° ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ ÑÐ²Ð»ÑÐ»Ð¸ÑÑ Ð¾Ð±Ð¾Ð±ÑÐµÐ½Ð½ÑÐ¹ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¹ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ ÑÑÐ¸Ð»Ð¸Ðµ Ð¸Ð·Ð»Ð¾Ð¼Ð°, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ðµ ÑÐ¾Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ðµ ÑÐ¼ÐµÑÐ¸, ÐºÐ¾ÑÐ¾ÑÐ¾Ðµ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ: 86 % Ð¼ÑÐºÐ¸ Ð¸Ð· ÑÐµÐ¼ÑÐ½ ÑÑÐºÐ²Ñ, 8 % ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ° Â«Ð¢Ð¾Ð¼Ð°ÑÂ» Ð¸ 6 % Ð´Ð¾Ð¿Ð¾Ð»Ð½Ð¸ÑÐµÐ»ÑÐ½Ð¾ Ð²Ð²ÐµÐ´ÐµÐ½Ð½Ð¾Ð¹ ÑÐ°ÑÐ°ÑÐ½Ð¾Ð¹ Ð¿ÑÐ´ÑÑ. ÐÑÐµ Ð·Ð½Ð°ÑÐµÐ½Ð¸Ñ Ð¿ÑÐ¸Ð²ÐµÐ´ÐµÐ½Ñ Ð² Ð¿ÑÐ¾ÑÐµÐ½ÑÐ°Ñ Ð¾Ñ Ð¼Ð°ÑÑÑ ÑÑÑÐ¾Ð¹ ÑÐ¼ÐµÑÐ¸. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¾, ÑÑÐ¾ Ð¿ÑÐ¾Ð´ÑÐºÑ Ð±Ð¾Ð³Ð°Ñ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÐ¼Ð¸ Ð¼Ð¸Ð½ÐµÑÐ°Ð»Ð°Ð¼Ð¸, Ð° ÑÐ¿Ð¾ÑÑÐµÐ±Ð»ÐµÐ½Ð¸Ðµ 100Â Ð³ Ð¿Ð¾Ð·Ð²Ð¾Ð»Ð¸Ñ Ð²Ð¾ÑÐ¿Ð¾Ð»Ð½Ð¸ÑÑ ÑÑÑÐ¾ÑÐ½ÑÑ Ð½Ð¾ÑÐ¼Ñ ÐºÐ°ÑÐ¾ÑÐ¸Ð½Ð¾Ð¸Ð´Ð¾Ð².
description: The subject of the graduate qualification work is "Development of technology of gluten-free shortbread cookies from pumpkin flour enriched with carotenoid complex". The given work is devoted to the development of gluten-free shortbread cookies from pumpkin flour enriched with carotenoid complex. The research set the following goals: 1. Study of technological characteristics of flour from pumpkin seeds and tomato cryopowder. 2. Selection and development of a recipe for gluten-free shortbread cookies from selected raw materials. 3. Determination of organoleptic, physico-chemical, rheological, and microbiological quality indicators of the finished product with different concentrations of carotenoid complex. The work was carried out in the laboratory of the Higher School of Biotechnology and Food Production according to standard methods. Statistical processing of experimental data was carried out using the Microsoft Excel and Statgraphics 16.1 software packages. Based on the studies carried out, it was concluded that the substitution of wheat flour with a mixture of pumpkin seed flour and tomato cryoprocess was effective, since the selected raw material met the required characteristics. Using the method of a complete factor experiment, the response parameters of which were a generalized organoleptic quality indicator and the breaking force, the optimal ratio of the mixture was determined, which is: 86 % pumpkin seed flour, 8 % Tomato cryopowder and 6 % additionally introduced sugar powder. All values are given as a percentage of the dry mixture weight. The determination of the biological value of the product showed that the product is rich in various minerals, and the use of 100 g will make up for the daily norm of carotenoids.