Expanding the Range of Functional Confectionery Products with Natural Ingredients
2025
Ghazaryan, Astghik | Sahradyan, Silva
A technology for the production of functional cookies enriched with stevioside and blackcurrant has been developed. The formulation includes high-grade wheat flour, stevia powder, blackcurrant biopowder, NAZ margarine, melange, water, and a leavening agent composed of ammonium carbonate and sodium bicarbonate in a 7:1 ratio. Stevia powder, serving as a natural sweetener and a source of bioactive compounds, replaces refined sugar, allowing the product to be classified as a functional food. The formulation is further enhanced with Sanders blackcurrant biopowder -derived from locally grown blackcurrant in the Republic of Armenia - used to fortify the cookies with essential micronutrients. Organoleptic and physicochemical assessments confirmed that the developed cookies comply with applicable regulatory standards. The final product exhibits favorable sensory properties and is enriched with vital micronutrients (Na, K, Mg, Ca, P, Fe, Zn, Cu, Mn) and vitamins beneficial to human health. The cookies are particularly rich in iron, which supports oxygen transport in the body; calcium, whose deficiency may cause demineralization of the spine, lower limbs, and pelvis, contributing to osteoporosis; phosphorus, essential for metabolic function and whose deficiency may lead to conditions such as anorexia, rickets, and anemia; potassium, which aids in blood pressure regulation; sodium, which facilitates glucose absorption; and magnesium, the deficiency of which is associated with hypertension and cardiovascular diseases. These functional cookies are intended for inclusion in both specialized diets (e.g., for individuals with diabetes or obesity) and general dietary consumption. The research findings contribute to diversifying the range of flour-based confectionery products by incorporating non-traditional, locally sourced raw materials.
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出版者 Armenian National Agrarian University
ISSN 2579-2822