Modification of the carbohydrate profile of oatmeal cookies

Excessive sugar consumption worldwide has become an increasing problem in recent years. Excessive sugar consumption can lead to serious diseases such as diabetes and obesity. Confectionery products make a significant contribution to this problem. The carbohydrates in the formulation of traditional confectionery products have a high glycemic index. Modification of the ingredient composition of confectionery products by replacing sugar, which is conventionally used in the formulation of confectionery products, with other ingredients should help to reduce the glycemic index of these products. The purpose of the study is to develop the prescription composition and manufacturing technology for a flour confectionery product in the form of oatmeal cookies with a modified carbohydrate profile. The objects under study are a control sample of oatmeal cookies (a prototype of the developed product with an unmodified carbohydrate profile) and experimental samples of oatmeal cookies (products with modified carbohydrate profiles). The modification of carbohydrate profiles consists in removing sugar and introducing ingredients that have no hyperglycemic effect – sugar substitute trehalose or isomalt and sweetener stevioside. Organoleptic and physicochemical parameters of the developed cookies are determined using standard methods. The study demonstrates the possibility of using the method of biotesting with Tetrahymena pyriformis infusoria on oatmeal cookies with sugar and sugar substitutes. Biotesting is carried out based on analyzing the condition, behavioral characteristics, and growth of the culture population in the studied samples of cookies. The findings indicate a positive effect of the developed oatmeal cookies with modified carbohydrate profiles on living cells