Low-gluten shortbread enriched with sweet potato powder (Ipomoea batatas var. Portu Orange): quality and texture indicators

The chemical composition of sweet potato (Ipomoea batatas var. Portu Orange), grown in Ukraine, was studied to determine its potential shortbread technology. Orange has a high content starch (11.2 %), natural sugars (4.7 dietary fiber (3.8 %) and food pigments. To obtain the highest quality characteristics preserve antioxidant properties during drying, an innovative microwave vacuum drying method used. This allowed us produce powder with (43 (18 fibre (14.6 preservation colouring properties. According organoleptic parameters, orange color, which formed combination anthocyanin pigmentation skin (orange) β-carotene flesh (light orange). In technology, is used form, alternative starch, sugar, colorings, gluten-containing cereals egg products. added recipe amount 38 % completely replace sugar chicken eggs. wheat flour replaced by 80 low-gluten 20 powder. Compared regular shortbread, protein increased 24.3 9.2 g/100 g, 74.6 10.3 ash 155.6 2.3 g. fat reduced 7.5 %, carbohydrate 11.5 energy value 8 407.8 kcal/100 Texture parameters were improved, making less hard, hardness 48 but at same time fracturability indicators maintained, only 2 compared made it more acceptable consumers. obtained changes nutritional improvement texture, reduction gluten presence biologically active substances confirm effectiveness using for nutrition.