Abstract
We established that first-grade baking wheat flour quantitatively prevails in the composition of “Domashnee” cookies, while the oatmeal mixture prevails in the composition of “Premium” cookies. The main carriers of nutritious and functional components are oatmeal and the dry mixture based on it. Taking into account the results of nutritional tests of both types of cookies, we consider flour-based “Domashnee” cookies to be the most adequately balanced sample in terms of protein, fat, carbohydrates, dietary fiber, amino acid scores and the amount of minerals (zinc, copper, calcium, manganese) and vitamin B1.
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BETZ, J., NAUMOVA, N., BUCHEL, A., ZHURAVEL, V., & MINASHINA, I. (2021). THE QUALITY AND NUTRITIONAL VALUE OF OATMEAL COOKIES OF DIFFERENT RECIPES. Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 14–63(1), 110–118. https://doi.org/10.31926/BUT.FWIAFE.2021.14.63.1.10
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