Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi
ISSN 2579-2822
2021; 190–194
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Manufacture and Use of Semi-Finished Fig Products in Biscuit Production

Narine Hovhannisyan*, A.S. Aloyan, A.M. Durgaryan

Armenian National Agrarian University

Received: 2025-01-08 · Published: 2021-06-30

© 2021 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Originally published in Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi, 2021 — https://doi.org/10.52276/25792822-2021.2-190.

Original title
Manufacture and Use of Semi-Finished Fig Products in Biscuit Production
Authors
Narine Hovhannisyan, A.S. Aloyan, A.M. Durgaryan
Source journal
Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi
Published
2021-06-30
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2021.2-190

Abstract

The use of natural ingredients is one of the ways to handle the problems related to the development of new technology for specialized domestic bakery production, whereas in case of their deficit the complete use of food nutrients becomes rather difficult. So, we have set up a goal to develop a technology for functional biscuit production by using semi-finished fig products and at the same time replacing sugar with sugar substitutes of natural origin and low cost price. Since the production of such food varieties is rather restricted in our country, the new product obtained through the recommended technology would provide an additional opportunity to develop the sector of dietary food production.
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