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March 29, 2024Bulletin of Shakarim University Technical SciencesOpen Access

Increаsing the Nutritionаl Vаlue of Sugаr Cооkies With the Аddition Оf Nоn-Trаditional Rаw Mаterials

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Authors

BMBayan MuldabekovaMYMadina YakiyayevaSTSh. A. Tursunbayeva

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Overview

Experimental evaluation demonstrates enhanced organoleptic and physico-chemical quality in sugar cookies, suggesting viable approaches for dietary fiber enrichment.

Key Points

  • Incorporation of non-traditional raw materials improves the organoleptic properties of flour confectionery products, introducing enhanced shades of taste, aroma, and color.
  • Evaluation confirms that the novel formulation successfully addresses deficits in dietary fiber and essential vitamins while maintaining acceptable product quality standards.
  • Technology development focused on non-traditional plant raw materials, supporting improved physico-chemical characteristics across finished flour confectionery products.

Cite This Study

Muldabekova et al. (2024) studied this question.

synapsesocial.com/papers/68e71db8b6db643587697aachttps://doi.org/10.53360/2788-7995-2024-1(13)-29
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