SUGAR COOKIES WITH APPLICATION HAWTHORN POWDER

Abstract

Flour confectionery products are food products with a high energy value, and therefore, they can serve as a promising basis for creating enriched and functional food products. The article discusses the prospects for the use of hawthorn powder in the technology of sugar cookies. Analysis of scientific, technical and patent literature indicates a wide range of biologically active substances in hawthorn and the possibility of its use in the production of fortified and functional food products. The advantage of hawthorn is its high content of vitamins, minerals, dietary fiber and antioxidants (bioflavonoids). The purpose of this study is to develop a recipe for sugar cookies using hawthorn powder, to study the effect of its various dosages on the chemical composition and quality indicators of finished products. A modification of the recipe composition of the «Neva» sugar biscuits by partial replacement of wheat flour with hawthorn powder is proposed. The article presents the results of a study of quality indicators of samples of sugar cookies with hawthorn powder. The sensory evaluation showed that the best examples of sugar biscuits were those with 10% wheat flour replaced with hawthorn powder. The results presented in the article indicate the possibility and feasibility of using hawthorn powder in the production of sugar cookies.