Визначення впливу овочевих порошків на формування якості імбирного печива

The object of this study is the technology of ginger cookies. A serious issue is the spread of non-infectious diseases: obesity, diabetes, cancer, intestinal diseases, etc. This is caused by the consumption of "refined" foods, lack of dietary fiber and other nutrients in diets. Therefore, it is important to fortify flour confectionery products with sources of useful nutrients. This paper has proven the effectiveness of using carrot powder to replace 10% of the total amount of flour and 4% of sugar and pumpkin powder to replace 15% and 6%, respectively, in the production of ginger cookies. Such solutions make it possible to fortify products with dietary fiber by 27.1% when adding carrot powder, and by 39.6% when using pumpkin powder. When using the latter, additional fortification with proteins occurs, by 23.1%. The addition of carrot powder helps reduce the glycemic index of ginger cookies by 5.1%, while the addition of pumpkin powder reduces this indicator within the margin of error. It was found that the addition of carrot and pumpkin powders in the specified quantities increases the stretchability of gluten by 11.8% and 38.0%, respectively. At the same time, the elasticity decreases by 6.5% and 30.4%, respectively. Therefore, the fortified products are more fragile and have more developed porosity. Also, the devised ginger cookies have a darker color. This is explained by the significant content of β-carotene in vegetable powders: 10.2 mg/100 g and 18.5 mg/100 g, respectively. In addition, the powders contain a significant amount of simple sugars, which enhances the melanoidin formation reaction and positively affects the color of the products. The results have practical significance for confectionery and craft manufacturers. The proposed technological solutions could make it possible to expand the range of ginger cookies with increased nutritional value and high quality indicators