USE OF GLYCYRRHIZA URALENSIS EXTRACT IN PRODUCTION OF BISCUITS FOR DIABETIC PATIENTS

USE OF GLYCYRRHIZA URALENSIS EXTRACT IN PRODUCTION OF BISCUITS FOR DIABETIC PATIENTS

Akhmetova Assel Kuttybayevna

special subject teacher, Uralsk Technological College "Service",

Kazakhstan, Uralsk

Zaitkalieva Ainagul Amankeldievna

master of industrial training, Uralsk Technological College "Service",

Kazakhstan, Uralsk

Zhalenova Zifa Ralitovna

master of industrial training, Uralsk Technological College "Service",

Kazakhstan, Uralsk

Gumirova Akmaral Erzhanovna

master of industrial training, Uralsk Technological College "Service",

Kazakhstan, Uralsk

ABSTRACT

The aim of the study was to create biscuits using local raw materials. these biscuits are intended for diabetic patients and can be used for preventive purposes. The local raw material chosen is Ural Licorice. Results of organoleptic and physico-chemical analyses showed that production of biscuits containing 5% licorice extract for diabetic patients, as well as for prophylactics of general population is promising

Keywords: biscuits, diabetes mellitus, GLYCYRRHIZA URALENSIS.

Introduction. According to statistics, there are 373,183 people in Kazakhstan with diabetes mellitus. At the same time, according to randomised epidemiological studies, the prevalence of diabetes in Kazakhstan reaches 10% of the adult population, which is several times higher than the official figures. And this figure is increasing at an alarming rate, with analysis of data from the National Diabetes Mellitus Registry of the Republic of Kazakhstan showing an annual increase in the prevalence of diabetes in Almaty from 1.74 to 2.31% from 2015 to 2019, with a trend of 7% average annual increase [1].

Flour confectionery products are highly digestible products with a pleasant taste and attractive appearance. Because of these qualities, pastries are popular among different segments of the population. In the production of flour confectionery, biscuits have the largest share, their output is 45% of the total production of flour confectionery products [2].

Ural Licorice (lat. Glycyrrhiza uralensis) is a species of perennial herbaceous rhizomatous plants of the Legume (Fabaceae) family; the roots contain glycerrhizic acid. It is used as a food sweetener and in licorice preparations as a medicinal remedy, it is dozens times sweeter than sugar [3].

Material and methodology of the research.

The research was carried out on the basis of the laboratory of Catering Technology of the Uralsk College of Technology "Service". Licorice root extract was obtained according to the method described in patent RU2331428C2 - Method of obtaining remedy from licorice root [4].

Recipe of biscuits is given in Table 1.

Table 1.

Recipe for biscuits

The raw materials were prepared in accordance with the recommendations of the Catering Standards Collection. The flour was sifted through sieves with a mesh size of 2.5 mm.

The eggs were treated in a 2% baking soda solution for 7 minutes, then in a 2% bleach solution for 5 minutes and rinsed with running water.

The butter was cut into pieces.

For the dough, combine the butter and sugar and beat in the mixer bowl until the mixture is white and fluffy. Add the eggs and salt and knead to 4:

1.Control - granulated sugar 205g;

2. Experimental sample 1 - 40g licorice root extract

3. Experimental sample 2 - 80 g of licorice root extract

4. Experimental sample 3 - 40g licorice root extract + sugar 102.5g.

The flour was mixed with the baking powder and combined with the whisked mixture. Knead the dough, form the biscuits by hand and place on a parchment lined baking tray (fig. 1).

Figure 1. Baked biscuit samples

The biscuits were baked at 165°C for about 15 minutes until light brown. They were cooled at room temperature.

The quality of the biscuits was analysed according to the requirements of GOST 24901-2014 "Biscuits. General technical conditions". [5], analyses were carried out in 3 replications. Research methods were carried out according to:

GOST 5897-90 Confectionery products. Methods for determination of organoleptic characteristics, size, net weight and components

GOST 5900-73 Confectionery products. Methods for determination of moisture and solids

GOST 10114-80 Confectionery pastry products. Method for determination of water absorbency

GOST 5898-87 Confectionery products. Methods for determination of acidity and alkalinity [6-9].

Results of research and discussion.

The results of organoleptic and physicochemical analysis of the quality of biscuits are shown in table 2.

Table 2.

Results of organoleptic and physicochemical analysis of biscuit quality

As can be seen from the data shown in the table, the best by organoleptic and physico-chemical properties were the control sample, 2 experimental and 3 experimental samples; it makes possible to recommend for further study the possibility of production of biscuits with the inclusion of Ural Licorice Root extract in the amount of 5% of the raw material weight.

Conclusions.

1. The extract of Ural Licorice extract contains glycyrrhizinic acid which is ten times sweeter than sucrose;

2. The biscuit is one of perspective products for modification of formulation for people suffering from diabetes mellitus;

3. Results of organoleptic and physico-chemical analyses showed that production of biscuits containing 5% licorice extract for diabetic patients, as well as for prophylactics of general population is promising.

References:

1. Ezhegodno saharnyj diabet obhoditsya Kazahstanu primerno v $1 mlrd. – [Elektronnyj resurs].- Rezhim dostupa: https://vlast.kz/novosti/42528-ezegodno-saharnyj-diabet-obhoditsa-kazahstanu-primerno-v-1-mlrd.html [in Russian]
2. Tekhnologiya muchnyh konditerskih izdelij. Talejsnik M.A., Aksenova L.M., Bernshtejn T.S. – M.: Agropromizdat, 1986. – 224 s. [in Russian]
3. Glicirrizinovaya kislota. - [Elektronnyj resurs].- Rezhim dostupa: https://ru.wikipedia.org/wiki/%D0%93%D0%BB%D0%B8%D1%86%D0%B8%D1%80%D1%80%D0%B8%D0%B7%D0%B8%D0%BD%D0%BE%D0%B2%D0%B0%D1%8F_%D0%BA%D0%B8%D1%81%D0%BB%D0%BE%D1%82%D0%B0[in Russian]
4. Patent RU2331428C2. Sposob polucheniya sredstva iz kornej solodki. Kurkin V.A., Egorov M.V. - https://patents.google.com/patent/RU2331428C2/ru.  [in Russian]
5. GOST 24901-2014 Pechen'e. Obshchie tekhnicheskie usloviya. - Data vvedeniya 2016-01-01.- M.: Standartinform, 2015. - https://docs.cntd.ru/document/1200114736 [in Russian]
6. GOST 5897-90 Izdeliya konditerskie. Metody opredeleniya organolepticheskih pokazatelej kachestva, razmerov, massy netto i sostavnyh chastej. - Data vvedeniya 1992-01-01. - M.: IPK Izdatel'stvo standartov, 2004. - https://docs.cntd.ru/document/1200022442#7D20K3 [in Russian]
7. GOST 5900-73 Izdeliya konditerskie. Metody opredeleniya vlagi i suhih veshchestv. - M.: IPK Izdatel'stvo standartov, 2004. - https://docs.cntd.ru/document/1200022445#7D20K3 [in Russian]
8. GOST 10114-80 Izdeliya konditerskie muchnye. Metod opredeleniya namokaemosti. - Data vvedeniya 1981-07-01. - M.: IPK Izdatel'stvo standartov, 2002. - https://docs.cntd.ru/document/1200022451#7D20K3 [in Russian]
9. GOST 5898-87 Izdeliya konditerskie. Metody opredeleniya kislotnosti i shchelochnosti. - Data vvedeniya 1989-01-01. - M.: IPK Izdatel'stvo standartov, 2004. - https://docs.cntd.ru/document/1200022443?marker=7D20K3 [in Russian]