Vol. 4 No. 76 (2021): “AgriScience and Technology” scientifi
2023; 417–420
Shared with The Gufo

Production of Functional Cookies and Quality Research

Astghik Ghazaryan*

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

© 2023 The Author(s) and the original publisher.

Licence: as stated by the publisher.
Shared article.
Original title
Production of Functional Cookies and Quality Research
Author
Astghik Ghazaryan
Source journal
Vol. 4 No. 76 (2021): “AgriScience and Technology” scientifi
Published
2023-08-23
Licence
as stated by the publisher
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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