Vol. 4 No. 76 (2021): “AgriScience and Technology” scientifi
ISSN 2579-2822
2023; 417–420
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Production of Functional Cookies and Quality Research

Astghik Ghazaryan*, S.I. Sagradyan

Armenian National Agrarian University

Received: 2025-01-07 · Published: 2023-08-23

© 2023 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. 4 No. 76 (2021): “AgriScience and Technology” scientifi, 2023 — https://doi.org/10.52276/25792822-2021.4-417.

Original title
Production of Functional Cookies and Quality Research
Authors
Astghik Ghazaryan, S.I. Sagradyan
Source journal
Vol. 4 No. 76 (2021): “AgriScience and Technology” scientifi
Published
2023-08-23
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2021.4-417

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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