USE OF CHEESE AND PEANUT FLOUR IN BASIC BISCUIT TECHNOLOGY
Abstract
The main goal of this study was to determine the recipe of the basic biscuit with the addition of chickpeas and peanuts in combination with wheat flour. Chickpea flour is rich in protein (approximately 20g of protein per 100g of product), making it valuable for vegetarians and vegans. It also contains important amino acids, including lysine, which helps strengthen the immune system and support tissue health. In addition, chickpeas are a good source of: B vitamins (especially B9, or folic acid), which is important for blood formation and the functioning of the nervous system; minerals such as iron, magnesium, potassium, and zinc; dietary fibers that support the health of the digestive system. In turn, peanut flour is rich in macro- and microelements, and contains about 25% protein, including important amino acids such as arginine; the main share (almost 50%) consists of mono- and polyunsaturated fats, useful for the cardiovascular system; in addition, peanut flour is rich in vitamin E, B vitamins, magnesium, phosphorus and potassium, which support general health, the functioning of the nervous and muscular systems Chickpea flour, peanut flour, and wheat flour were mixed in the following proportions: sample A; 1.5:1.5:97, sample B: 3:3:94, sample B: 4.5:4.5:91, sample D: 6:6:88. The main biscuit was chosen as the control sample. Initial analysis showed that 1.5% chickpea, 1.5% peanut, and 97% wheat flour could be mixed to make a quality biscuit. This indicator was investigated by conducting organoleptic quality indicators. As the amount of chickpea and peanut flour added increased, the color properties of the semi-finished product and its taste and smell changed. In turn, the calculation of the nutritional and energy value showed that with the increase in the amount of innovative raw materials, the protein content in biscuits varied from 5.49g in a biscuit made from wheat flour to 10.1g in a biscuit with the addition of innovative raw materials, fat 12.3 to 16.63 g, and carbohydrates – 50.16-80.4 g per 100 g of products.
References
2. Bonku R., Yu J. (2020). Health aspects of peanuts as an outcome of its chemical composition Food Sci. Human Wellness, 9. PP. 21-30.
3. Boukid, F. (2021). Chickpea (Cicer arietinum L.) protein as a prospective plant-based ingredient: A review. IFST 56. PP. 5435–5444.
4. De Camargo A. C., Regitano-D'arce M. A. B., and Shahidi F. (2017). Phenolic profile of peanut by-products: antioxidant potential and inhibition of alpha-glucosidase and lipase activities. J. Am. Oil Chem. Soc. 94. PP. 959–971. doi: 10.1007/s11746-017-2996-9
5. DSTU ISO 6658:2005 Sensory research. Methodology. General instructions – K.: SE "UkrNDNC", 2005- 20 p.
6. Gupta R.K.; Gupta K.; Sharma A.; Das M.; Ansari I.A.; Dwivedi P.D. (2017). Health risks and benefits of chickpea (Cicer arietinum) consumption. J. Agric. Food Chem, 65. PP. 6–22.
7. Díaz-Ramírez M., Calderón-Domínguez G., García-Garibay M., Jiménez-Guzmán J., Villanueva-Carvajal A., de la Paz Salgado-Cruz Ma., Arizmendi-Cotero D., Del Moral-Ramírez E. (2016). Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake. Food Hydrocolloids 61. PP. 633–639 https://doi.org/10. 1016/j.foodhyd.2016.06.020
8. Goubgou, M., Songré-Ouattara, L.T., Bationo, F. (2021). Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits. Food Prod Process and Nutr, 3. P. 26 https://doi.org/10.1186/s43014-021-00071-z
9. Navarro-Leyva A., López-Angulo G.; Delgado-Vargas F.; López-Valenzuela J.Á. (2023). Antioxidant, anti-inflammatory, hypoglycemic, and anti-hyperglycemic activity of chickpea protein hydrolysates evaluated in BALB-c mice. J. Food Sci. 88. PP. 4262–4274.
10. Pavlov O.V. (2019). Collection of recipes for flour confectionery and butter bakery products: educational and practical guide. K.: Prof. Book. P.340.
11. Sadh P.K., Chawla P., Duhan J.S. (2018) Fermentation approach on phenolic, antioxidants and functional properties of peanut press cake. Food Biosci, 22. PP. 113-120.
12. Moradi P, Goli M, Keramat J. (2019). Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber. FSCT 16 (90). PP. 39-51. URL:http://fsct.modares.ac.ir/article-7-27489-en.html
13. Segundo C., Román L., Gómez M., Martínez M. M. (2017). Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes. Food Chemistry, Vol. 219. PP. 240–248 https://doi.org/10.1016/j.foodchem.2016.09.143
14. Stevens-Barrón J. C., De La Rosa L. A., Wall-Medrano A., Álvarez-Parrilla E., Rodríguez-Ramirez R., Robles-Zepeda R. E., et al. (2019). Chemical composition and in vitro bioaccessibility of antioxidant phytochemicals from selected edible nuts. Nutrients, 11. PP. 2303. doi: 10.3390/nu11102303
15. Toomer O.T. (2017) Nutritional chemistry of the peanut (Arachis hypogaea) Crit. Rev. Food Sci. Nutr., 58. PP. 3042-3053/
ISSN 
ISSN 
