USE OF INULIN-CONTAINING RAW MATERIALS IN THE TECHNOLOGY OF FUNCTIONAL SHORTBREAD COOKIES

Abstract

The article substantiates the feasibility of using inulin and chicory root powder as inulin-containing raw materials in the technology for shortbread cookies, thereby enhancing their nutritional and functional value. Scientific and technical literature data on the physiological effects of inulin, a soluble dietary fibre with proven prebiotic properties, and the biological activity of chicory root, a natural source of inulin and a complex of bioactive compounds, were analysed. Two groups of experimental shortbread cookie samples were developed with the addition of chicory root powder and inulin extracted from chicory at levels of 5 %, 10 %, and 15 % of flour weight. The influence of inulin-containing ingredients on the sensory, physicochemical, and structural–mechanical quality parameters of the finished products was investigated. Adding 5 % chicory root powder resulted in a pleasant coffee-like aroma and balanced sensory characteristics, whereas higher doses led to a bitter aftertaste. Inulin addition across the entire studied concentration range did not adversely affect sensory attributes and contributed to improved rheological properties of the dough, as well as to a more crumbly, tender texture in the finished cookies. The optimal levels were determined to be 5 % chicory root powder and 10 % inulin relative to flour weight. Nutritional value calculations showed that the control sample had a high caloric content and a low dietary fibre level. The incorporation of 5 % chicory root powder increased dietary fibre content by 67 % without a significant change in energy value. The addition of 10 % inulin increased dietary fibre content by 5.2-fold, significantly improving the product’s dietary properties. The results confirm the use of inulin-containing raw materials for the development of functional flour confectionery products with enhanced consumer and biological value.