Advanced Scientific Research Methods
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Abstract
Abstract
Relevance . The use of domestic raw materials in food technologies is a priority strategic task of the state. One effective solution to this problem is the inclusion of zucchini powders in confectionery cookie products. Vegetable powders obtained from zucchini have high nutritional value, but the impact of the grade of such powders on the quality of sugar cookies during storage has been insufficiently studied and is relevant for confectionery manufacturers. Materials and Methods . The effect of zucchini powders of the Pharaoh and Rolik varieties, included in sugar cookie recipes, on the oxidative stability, shelf life, and shelf life of these products was studied. Samples of vegetable powders obtained from the domestic zucchini varieties Pharaon and Rolik. Model samples of sugar cookies made from various fats with the addition of zucchini powder from the domestic zucchini varieties Pharaon and Rolik, and a control sample without added powder. The organoleptic quality indicators of sugar cookies were assessed according to GOST 24901–2023, the mass fraction of moisture was determined according to GOST 5900–2014, and water activity was determined according to GOST ISO 21807–2015. The strength of the samples was assessed by the loading force using the “Structurometer ST-2” device (Russia) with a “Knife” indenter, according to the instructions for the device, microbiological indicators according to GOST 10444.12–2013 and GOST 10444.15–94, oxidative stability of fats according to GOST 31758–2012 (ISO 6886:2006) and peroxide value according to MI 2586-2000. Results . It was found that adding Rolik zucchini powder to the recipe for cookies packaged in 20- and 30-μm-thick polypropylene films had a positive effect on their organoleptic quality and shelf life. The samples exhibited high oxidative stability throughout the entire storage period studied. The use of Pharaon zucchini powder in the samples significantly improved the cookie's resistance to oxidation by atmospheric oxygen due to the sensitizing properties of chlorophyll, which must be taken into account when developing recipes for flour confectionery products containing vegetable raw materials.
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@article{2026vegetable,
title = {The use of vegetable raw materials to improve the quality of sugar cookies during storage},
author = {Егор Валерьевич Казанцев and M. V. Osipov and S. L. Beletsky and Алла Евгеньевна Баженова and G. A. Khimich and Ksenia Datsyuk and Farkhad B. Musaev},
journal = {VEGETABLE CROPS OF RUSSIA},
year = {2026},
doi = {10.18619/2072-9146-2026-4-48-54},
url = {https://doi.org/10.18619/2072-9146-2026-4-48-54}
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