Production of Functional Cookies and Quality Research

Authors

  • A.V. Ghazaryan, S.I. Sagradyan

Keywords:

cookies, red currant powder, stevioside, technology, quality, minerals

Abstract

A technology for getting new assortment of functional cookies has been
developed in the current work, which are intended for the use in special diets
and for wide range of consumption. The quality indicators of these cookies
were determined, and it turned out that the mentioned indices regulated per the
standard fully meet the requirements set upon the Normative Documents. At the
same time, it has been disclosed that the new cookies are enriched with iron,
calcium, phosphorus, potassium, magnesium and vitamins C, B1, B2 and B6.

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Published

2023-08-24

How to Cite

A.V. Ghazaryan, S.I. Sagradyan. (2023). Production of Functional Cookies and Quality Research. AgriScience and Technology, 4(76). Retrieved from https://journal.anau.am/index.php/anau/article/view/394

Issue

Vol. 4 No. 76 (2021): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.