Approbation of the cookie recipe with the addition of ingredients that increase nutritional value

¹ Southwest State University, 94, 50 Let Oktyabrya st., Kursk, 305040, Russia
² Orel State Agrarian University named after N V Parakhin, 69, Generala Rodina st., Orel, 302019, Russia

^* Corresponding author: pyanikovaelvira@yandex.ru

Abstract

Replacing part of the wheat with flour from black cumin seeds, the introduction of freshly frozen apple pomace instead of sugar allows you to get cookies enriched with dietary fiber, vitamins E and C and a number of nutrients. The introduction of these components into the formulation affects the production technology: first, a mixture of bulk ingredients is prepared, then thawed apple pomace is introduced and then table margarine. Kneading lasts 5-7 minutes. at room temperature with a rotation speed of 40- 60 rpm. The duration of baking cookies, in comparison with the control sample, increased by 2 times and amounted to 13-15 minutes at a temperature of 240°C. To obtain a finished product with high quality indicators, it is optimal to add black cumin flour in an amount of 7.4% and starch (in sample No. 2) in an amount of 7.4% of the total weight of all ingredients. The use of freshly frozen apple pomace in the formulation made it possible to obtain a product with a pleasant light taste, smell and color of apple raw materials. The optimal shelf life for cookie samples is no more than 30 days.