Improving the recipe for gluten-free shortbread biscuits using carrot and pumpkin by-products

This article reveals the importance of developing food products for people with gluten intolerance, whose number, according to various estimates, is up to 3% of the world's population. The  process of designing a recipe for gluten-free shortbread biscuits "Osenniy tsvetok" with a partial replacement of rice flour with carrot pomace powder, pumpkin pomace powder, pumpkin peel powder and lupine flour is described. Partial replacement of powdered sugar with dry milk whey (DMW) is proposed in order to compensate for the deficiency of complete animal proteins in the biscuit. The recipe of the experimental product is supplemented by replacing butter with sunflower oil, that eliminates the presence of saturated fatty acids and their trans isomers. The dosages of functional components have been determined using mathematical modeling methods: 5.1% carrot pomace powder, 4.8% pumpkin pomace powder, 5.4% pumpkin peel powder, 5.4% lupine flour, 44.0% DMW. Dough pieces have been formed by depositing and baked at 190–200 °C for 10–15 minutes. The organoleptic analysis data characterize the "Osenniy tsvetok" biscuits as products of predominantly regular shape, with pleasant color, smell and taste. Based on the calculated and experimental data on the chemical composition of the biscuit, it has been found that the product is enriched with dietary fiber (13.8% of the daily value), vitamin B₂ (14.5%), beta-carotene (15.3%) and vitamin E (56.7%), while it has an improved ratio of animal and vegetable protein (55:50) and its increased biological value (65.4%). It has also been found that individual physicochemical indicators of biscuit quality comply with the requirements of regulatory documentation. 

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