Authors

Rationale for the application of siberian stag antlers to improve the quality characteristics of butter cookies

DOI: 10.17586/1606-4313-2025-24-2-102-109
UDC 664.681.9:641.1

Rationale for the application of siberian stag antlers to improve the quality characteristics of butter cookies

Ivanova Natalia G. , Barskaya Marina N., Fitiskina Ekaterina V.

For citation: Ivanova N.G., Barskaya M.N., Fitiskina E.V. Rationale for the application of siberian stag antlers to improve the quality characteristics of butter cookies. Journal of International Academy of Refrigeration. 2025. No 2. p. 102-109. DOI: 10.17586/1606-4313-2025-24-2-102-109

Abstract
Iron deficiency conditions have a negative impact on the body's oxygen supply, which inevitably leads to deterioration in health. A high proportion of the population with iron deficiency in their diet necessitates the creation of food products with enriched mineral composition that helps prevent the development of iron deficiency anemia. The aim of the work was to develop a technology for producing butter cookies enriched with iron. Instead of part of the corn starch, crushed Siberian stag antlers were added to the composition of the butter cookies in the amount of 6 and 12% of the finished product weight, which allows almost half to cover the daily iron requirement of men and women, respectively. Butter cookies with the addition of crushed Siberian stag antlers acquired an original creamy chocolate flavor and smell, had a slightly lower mass fraction of moisture and greater wettability. Also, with an increase in the dosage of crushed Siberian stag antlers, an increase in the alkalinity indicator was observed, but not going beyond the limits recommended by GOST 24901-2014. A study of the butter cookie storage process showed that by the end of 30 days, the final weight loss of the developed butter cookies was less than that of the control, which indicates a likely longer shelf life of the product. For better digestibility of iron contained in the developed butter cookies with the addition of crushed Siberian stag antlers, a filling was created that contained lactic acid, which increases the digestibility of iron. The recipe for the developed filling included natural yogurt, gelatin and sugar. The filling was used immediately after preparation for sandwiching two halves of the butter cookie with a filling and butter cookie ratio of 36:64. The developed butter cookies can contribute to expanding the range of functional flour confectionery products and are recommended for inclusion in the diet of individuals in order to prevent iron deficiency and the anemia caused by it.

Keywords: anemia, iron deficiency, Siberian stag antlers, butter cookies, iron digestibility, lactic acid.

All references

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