УДК 664.681:664.85:582.71
Authors:
Zavalishina O. M.
Summary The results of studies on the justification and development of the formulation of homemade cookies with the addition of rosehip powder to obtain a functional product are presented. The obtained products were evaluated according to organoleptic parameters, humidity, alkalinity, wet content, mass fraction of total sugar, mass fraction of fat, nutritional and energy value. It is established that the optimal dosage in the cookie formulation is the addition of rosehip fruit powder in an amount of 5% of the flour weight.
Key words: quality, additional cookies, rose hips powder, organoleptic indices, physical and chemical indices, nutritional value.
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