NEW INNOVATIVE APPROACHES IN FOOD TECHNOLOGY – THE PATH TO INTELLECTUAL CREATIVITY
Abstract
The study of the use of fruit powder additives derived from juice production pomace represents a promisingdirection for the development of new innovative approaches in the technology of shortcrust pastry products. These additives expand product variety, enhance their biological value, and contribute to the implementation of resource- saving technologies and the greening of production processes.This article is devoted to the investigation of innovative approaches in shortcrust cookie technology through the use of powdered additives obtained from chaenomeles, grape, and pomegranate pomace as recipe componentsin shortcrust dough. This approach supports the integration of novel developments into production.A patent search was conducted, and the current state of the use of plant-based additives in shortcrust dough technology was analyzed. Scientific studies have confirmed the effectiveness of using plant-derived additives in shortcrust formulations. The aim of this article is to propose new innovative approaches for incorporating fruit powders from juice production pomace into shortcrust pastry technology and to investigate their influence on the structural-mechanical and organoleptic properties of the finished products during production and storage.The physicochemical characteristics of pomegranate, grape, and chaenomeles pomace, along with the powdersderived from them, were studied and shown to contain a significant amount of biologically active compounds, making them a valuable source for enhancing the biological value of shortcrust cookies. A comparative analysis of the physicochemical and structural-mechanical properties of the fruit powders and wheat flour was carried out.The results demonstrated that fruit powders have lower moisture content and significantly higher water absorption capacity compared to wheat flour. Experimental research confirmed the feasibility of incorporating 1.0 % chaenomeles powder, 5.0 % pomegranate powder, and 10.0 % grape powder (based on flour weight) into the shortcrust dough formulation. New recipe compositions for shortcrust cookies were developed using fruit powders derived from juice production waste. Their effects on the moisture content of the finished products and baking loss indicators were determined. It was established that the inclusion of fruit powders in shortcrust cookie formulations increases the biological value of the final products, maximizes the utilization of raw material resources, and extends shelf life.
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