Determining the influence of vegetable powders on the formation of ginger cookie quality

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.331105

Keywords:

ginger cookies, carrot powder, pumpkin powder, nutritional value, dietary fiber

Abstract

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

Author Biographies

Nadiia Lapytska, T. H. Shevchenko National University “Chernihiv Colehium”

Doctor of Philosofy (PhD)

Department of Chemistry, Technology and Pharmacy

Oleksii Shkliaiev, T. H. Shevchenko National University “Chernihiv Colehium”

PhD

Department of Chemistry, Technology and Pharmacy

Galyna Stepankova, State Biotechnological University

PhD, Associate Professor

Department of Bakery and Confectionery Technology

Anna Novik, Oles Honchar Dnipro National University

PhD, Associate Professor

Department of Food Technologies

Nataliia Hrevtseva, V. N. Karazin Kharkiv National University

PhD, Professor

Department of Hotel and Restaurant Business and Food Technologies

Olena Shydakova-Kameniuka, State Biotechnological University

PhD, Associate Professor

Department of Bakery and Confectionery Technology

Tetiana Brykova, Chernivtsi Institute of Trade and Economics of State University of Trade and Economics

PhD, Associate Рrofessor

Department of Food Technology, Hotel, Restaurant and Tourist Services

Tatiana Gontar, V. N. Karazin Kharkiv National University

PhD, Associate Professor

Department of Restaurant, Hotel and Tourist Business

Olena Gorodyska, Norwegian Refugee Council

PhD, Specialist of Educational Department

Olha Vasylenko, Sumy National Agrarian University

PhD, Associate Professor

Department of Occupational Safety and Physics

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Determining the influence of vegetable powders on the formation of ginger cookie quality

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Published

2025-06-23

How to Cite

Lapytska, N., Shkliaiev, O., Stepankova, G., Novik, A., Hrevtseva, N., Shydakova-Kameniuka, O., Brykova, T., Gontar, T., Gorodyska, O., & Vasylenko, O. (2025). Determining the influence of vegetable powders on the formation of ginger cookie quality. Eastern-European Journal of Enterprise Technologies, 3(11 (135), 6–16. https://doi.org/10.15587/1729-4061.2025.331105

Issue

Vol. 3 No. 11 (135) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Nadiia Lapytska, Oleksii Shkliaiev, Galyna Stepankova, Аnna Novik, Nataliia Hrevtseva, Olena Shydakova-Kameniuka, Тetiana Brykova, Tatiana Gontar, Olena Gorodyska, Olha Vasylenko

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