DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL SHORTBREAD COOKIES ENRICHED WITH RASPBERRY POWDER

Abstract

The development of functional foods is a priority area in the modern food industry. One promising method for increasing the nutritional and biological value of baked goods is the use of fruit and berry powders containing dietary fiber, phenolic compounds, and natural antioxidants [1, 3, 4]. Raspberry powder is of practical interest due to its high content of biologically active substances and the potential for its use in baked goods recipes [2, 4]. Despite existing research, the optimal dosages of raspberry powder and their effect on the quality of shortbread cookies have not been sufficiently studied.

The aim of the study was to develop a technology for functional shortbread cookies using raspberry powder and to evaluate its impact on the quality of finished products.

The study involved raspberries from the 2025 harvest, grown in the Almaty region of the Republic of Kazakhstan. The powder was obtained by convective drying at 60°C until a residual moisture content of 8.4% was reached.

Shortbread cookies were produced according to GOST 24901–2014 with some of the wheat flour replaced with raspberry powder in amounts of 3, 5, and 7%.

The organoleptic properties, nutritional value and antioxidant activity of the obtained samples were assessed.