| Autors: Stamatovska V., Nakov, G. N., Pavlovska G., Jukić M., Dimov, I. E., Taneva I., Koceva Komlenić D. Title: Production of biscuits with inulin and determination of their characteristics Keywords: Biscuits, Functional food, Inulin, Characteristics. Abstract: Inulin is highly studied and has already been accepted as a prebiotic. Due to its recognized prebiotic proper- ties, it is increasingly used in the development of new food products. Often different types of biscuits do not have a prebiotic effect, but by adding ingredients such as inulin, their biological value can be increased. In order to determine the characteristics of the biscuits with inulin two types of biscuits were produced: control (regular) biscuits and biscuits prepared with inulin. The raw materials used include: integral rye flour, buckwheat flour, oat flakes, flaxseed, sucrose, salt, sodium bicarbon- ate, cinnamon, sesame seed, water, olive oil and inulin. The biscuits production includes the following oper- ations: measuring raw materials, mixing the powdery raw materials, adding water and oil, stirring, resting the dough in a refrigerator for 15 min., rolling out the dough and forming the biscuits, baking (150 0С, 10 min.), cool- ing at room temperature and packing. References Issue
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Вид: публикация в международен форум, публикация в издание с импакт фактор, публикация в реферирано издание, индексирана в Scopus
