The formation of consumer properties of enriched sugar waffle cookies by adding sesame, sunflower and pumpkin seeds
https://doi.org/10.37493/2307-910X.2023.4.12
Abstract
Confectionery products occupy a special place in the human nutrition structure. Cookies are portioned confectionery products of various shapes. It is high in calories, easily digestible, combined with a pleasant taste and aroma, as well as convenient packaging and an affordable price, is in great demand in the food market. Flour confectionery products, as a rule, are not rich in vitamins, dietary fiber and other microand macronutrients. The introduction of food additives rich in protein of plant origin can improve the consumer properties of the finished product. The article substantiates the feasibility of using products from plant materials. Their optimal ratios in recipe compositions have been determined, recipes and technologies for enriched flour confectionery products have been developed, indicators for the quality of finished products, their nutritional and energy value are presented.
About the Author
G. A. Khamatgaleeva
Kazan Cooperative Institute (branch), Russian University of Cooperation
Russian Federation
Russian Federation
Gulia A. Khamatgaleeva – Cand. Sci. (Pedagog.), Associate Professor of the Department of Commodity Science and Catering Technology
Kazan, +78432103025
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Review
For citations:
Khamatgaleeva G.A. The formation of consumer properties of enriched sugar waffle cookies by adding sesame, sunflower and pumpkin seeds. Modern Science and Innovations. 2023;(4):105-117. (In Russ.) https://doi.org/10.37493/2307-910X.2023.4.12
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