OPTIMIZATION OF MULTI-COMPONENT FOOD MATRICES IN COMBINED COOKIE TECHNOLOGY USING MICROALGAE PROTEIN ISOLATE FOR MILITARY NUTRITION

Abstract

This study addresses a critical scientific and practical challenge: the development of balanced-composition flour confectionery products tailored for military and health-oriented nutrition. The object of the study is the technology of combined sandwich-type cookies, optimized for protein, fat, and carbohydrate content through the integration of highly processed alternative raw materials.

The technological core is based on the application of a high-protein microalgae isolate (Euglena gracilis), obtained via the pH-shift processing method with a protein concentration of 95 - 96%. The use of a two-stage emulsion dough kneading process has been scientifically justified; this method enables the regulation of the gluten network development during isolate incorporation, ensuring mass plasticity with a moisture content of 18 - 20%. For the filling, a "protein-water-polysaccharide" system was developed based on albumin whey paste and freeze-dried apple powder, which serves as a natural structural stabilizer and water-binding agent.

Using Response Surface Methodology (RSM) through an Orthogonal Central Composite Design (OCCD), the optimal concentrations of the formulation components were established: microalgae isolate at 7 - 9% by flour weight; whey paste at 25–30%, and freeze-dried filler at 3–4% by filling weight. It was demonstrated that this ratio ensures a synergistic effect, forming a stable emulsion structure and neutralizing the specific algal aftertaste.

The developed product is characterized by high biological value: the protein content is 16.2 g/100 g (a 2.5-fold increase compared to the control), and the P: F: C ratio is optimized to 1:0.8:3.2. Microbiological studies established that no growth of osmophilic microorganisms or molds occurred during storage, allowing for a predicted shelf life of up to 6 months without the use of synthetic preservatives.