Tkachenko A. Formation of consumer properties cookies sugar high nutritional value

The dissertation is devoted to the task of improving the nutritional value and preservation of sugar cookies. The expediency of application of bioantioxidants of plant origin (pulmonaria offincalis powder, knotweed, calendula officinalis flowers, barberry root), unconventional raw material with increased biological value (powdered white bean, apples, dried apricots; flax seeds, sea-buckthorn and calendula officinalis syrups, dried barberry berries, dry fat-free milk serum, protein concentrate of milk serum, preparation of eggshells with lemon juice, dried raspberry leaf, cherry plums and zucchini jam, sea-buckthorn jam) and unconventional oils (flax, soya, carotene, pumpkin, sea-buckthorn) in the sugar cookies production has been proved. Chemical composition analysis indicates increased content of essential amino acids, polyunsaturated fatty acids, minerals and vitamins in the new sugar cookies. New sugar cookies meet the requirements of the normative documentation by physical-chemical parameters. Based on the microbiological parameters definition and toxic elements content the nutritional safety of the new sugar cookies samples has been proved. The dependence of sugar cookies quality change by organoleptic, microbiological and quality of lipid fraction during storage indicators on the additives used, storage conditions and packing types has been investigated. Based on the research results, we recommend using transparent and metalized BOPP packaging for the sugar cookies storage. The normative documentation (recipes and technological instructions) for the new sugar cookies "Colors of nature", "Summerhouse", "Barberry" and "Bright Sunny" has been developed and approved, patents for utility model have been received.