Development of recipes for gingerbread cookies with semi-finished cranberry products, assessment of their quality and production technology

The objective of the study is to develop a recipe for gingerbread using semi-finished products from cranberry pomace, a technology for obtaining semi-finished products (cranberry paste and cranberry pow-der) and to determine the quality indicators of new gingerbread products (custard gingerbread Klyukvenny; raw gingerbread So Vkusom Klyukvy). The studies were carried out in 2024: laboratory experimental stu-dies - at the Department of Bakery, Confectionery and Pasta Production Technology of Krasnoyarsk State Agrarian University; production studies - at the laboratory of Dikhleb LLC (Divnogorsk, Krasnoyarsk Re-gion). A laboratory experiment showed that the optimal percentage dosage of cranberry paste for custard gingerbread Klyukvenny is 7 %; and the optimal percentage dosage of cranberry powder for raw ginger-bread So Vkusom Klyukvy is 6 %. Samples of new products have better physical and chemical characte-ristics corresponding to the control, and in terms of total sugar content (41.3 %) they exceed the control; their organoleptic assessment showed a pronounced berry flavor and a noticeable pleasant berry aroma. The content of the following has increased in the custard gingerbread Klyukvenny: macronutrients (organic acids also appear – 0.08 g); minerals, vitamins (vitamin C is present; the content of vitamin A has in-creased). The content of chemicals has also increased in the raw gingerbread So Vkusom Klyukvy. The content of organic acids in macronutrients has increased to 0.8 g per 100 g of product; the content of potassium in minerals has increased (up to 95.86 mg per 100 g of product), vitamins (vitamin A content is 0.08 μg per 100 g of product, the presence of vitamin C was observed – 0.35 mg per 100 g of product). The energy value of both types of products has increased. The profitability of new gingerbread products has increased; the profitability was 22 %. The technological scheme for obtaining semi-finished products (cranberry paste and cranberry powder) from cranberry pomace has been developed as a result of expe-rimental tests. Optimal modes for obtaining semi-finished products and drying cranberry pomace in a shaft convective dryer have also been developed.