Registration Number
0226U002094,
(0124U000855)
, R & D reports
Title
Technological aspects of creating flour confectionery products with increased nutritional value
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Розробити технологію виготовлення борошняних кондитерських виробів з використанням продуктів переробки рослинної сировини
Head
Naumenko Oksana V., Доктор технічних наук
Registration Date
06-02-2026
Organization
Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine
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Development of technology for flour confectionery products with increased nutritional value
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The significantly lower energy value of coffee flour was established compared to cocoa powder, which determined the feasibility of its use in the development of low-calorie products. Formulation compositions with coffee flour in the amount of: 18% for the production of chocolate muffins; 30% for the production of dry gluten-free flour mixtures for the production pancakes and muffins.
The effectiveness of using the antioxidant taxifolin in the amount of 0.4-0.5% by weight of fat to extend the shelf life of hemp butter cookies up to 3-4 months was established.
Regulatory documentation has been developed and approved for the production of: muffins «Coffee Pleasure» TIU, RCU 00419880.074:2025, shortbread cookies «Konoplyane» TIU, RCU 00419880.071:2025, pancake mix «Health» TIU, RCU 00419880.070:2025, muffin mix «Chocolate Pleasure» TIU, RCU 00419880.073:2025. The technologies have been implemented at the FP «NICHOGA» (TM «SOVA», Kyiv), LLC «LA TARTA» (TM «Tarta», Kyiv).
Product Description
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Oksana Naumenko
Inna A. Hetman
Bohdan Halyna S.
Maryna P. Borova
Liudmyla O. Astakhova
Valentyna M. Chyzh
Ivanna V. Lukianchuk
Konstantin E. Korolyuk
Tsvitana O. Korol
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2026-02-06
