Davydovych O. Formation of application properties of sugar cookies with natural antioxidative additives

The thesis deals with the task of improvement of application properties of sugar cookies and its stability in storage, which is of current concern in confectionery industry. The expediency of use of various combinations of natural additives such as antioxidants (powder of balm lemon leaves, milk-govan roots, and bluebottle flowers), flavors (powder of damascus rose petals, small-leaved linden and black elderberry flowers), and additives of enhanced nutritional and biological value (barley and buckwheat flour, oat flakes, crystallized red beet, saint-mary-thistle seed and walnut oil, non-fatty acid curd cheese, powder of rowan berries and cornelian cherries, quince syrup, cranberry jam, and apple pectin) for production of sugar cookies has been proved. Analysis of chemical composition is indicative of rather high content of essential amino acids, polyunsaturated fatty acids, mineral substances and vitamins in new sugar cookies. Dependence of sugar cookies quality in storage on used additives and storage conditions has been studied. Effect of modern packing materials on storage of sugar cookies has been studied. Polyethylene and polypropylene packages, known for their high barrier characteristics, are recommended for use. Regulatory instruments (formulation, technical specifications and operational procedures) have been elaborated and approved for new sugar cookies "Petal", "With cheese", "Mystery", "Beam", and patents have been obtained for a useful model "Composition of sugar cookies "Petal" (№ 33821 as of July 10, 2008) and "Composition of sugar cookies "With cheese" (№ 33822 as of July 10, 2008).