INFLUENCE OF AMARANTH (AMARANTHUS SPP.) FLOUR ON THE MAIN CHARACTERISTICS OF BUTTER BISCUITS

Abstract

Butter biscuits contain a large amount of fat to be oxidized during storage. The addition of biologically active substances from various natural sources to butter biscuits improves not only the physico-chemical but also their organoleptic properties. In this study, amaranth flour was used to obtain butter biscuits, in various quantities (5, 10, 15 and 20 %), in order to improve their physicochemical and sensory characteristics. An analysis of a total of 32 features describing changes in the physicochemical, geometric, organoleptic and optical properties of butter biscuits with the addition of amaranth was made. It has been determined that 12.87 % of amaranth flour improves the physicochemical and organoleptic characteristics of butter biscuits. It has been proven that the geometric characteristics, moisture content, active acidity, electrical conductivity, consistency, taste, two-color and one spectral index are sufficiently taken into account in the change in butter biscuits depending on the amount of amaranth flour added. The obtained results can be used to improve suitable and appropriate methods for the analysis of butter biscuits with vegetable additives. Also, the results can be used as preliminary basic data for future evaluations and studies related to the express automated analysis of biscuits. Amaranth flour, due to its special chemical composition and the main content of dietary fiber, can be used to obtain butter biscuits with functional properties.

Keywords

• baking
• principal component analysis
• products
• regression analysis
• sensory characteristics