Year: 2026
Type: article
Abstract: This article addresses the topical issue of enriching flour-based confectionery products with functional ingredients. The objective of the study is to enhance the nutritional value of rich (shortbread-style) cookies by optimizing their formulation through the inclusion of blackcurrant powder, date paste, chia and sunflower seeds, and whey. The research focused on cookie samples containing a complex of functional ingredients derived from fruit/berry, oilseed, and dairy sources, incorporated at varying percentages. To compare changes in protein, fat, and carbohydrate content, the study examined samples formulated with 10% (Sample 1), 20% (Sample 2), and 30% (Sample 3) date paste, while keeping the levels of other components constant. The samples showed a notable increase in protein content-ranging from 37% to 51% higher than that of the control sample-depending on the concentration of date paste. The increase in fat content is not considered a negative factor, as the fats in the developed product consist primarily of unsaturated fatty acids, including omega-3 (from chia seeds) and omega-6 (from sunflower seeds). The dietary fiber content per 100 g of the product increased by 43-55% compared to the control sample. Furthermore, the mineral content rose due to the addition of whey, chia seeds, and date paste, which also contributed vitamins B5, B6, and E.
Authors: Бочкарева, З.А., Медведева, С.В.
Language: Russian
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7225841278