Authors

Storage capacity of sweet biscuits with the addition of duckweed and hemp seed kernels

DOI: 10.17586/1606-4313-2026-25-2-65-71
UDC 664.681.1

Storage capacity of sweet biscuits with the addition of duckweed and hemp seed kernels

Fedorova Olesya S., Klyuchko Natalia Yu.

For citation: Fedorova O.S., Kluchko N.Y. Storage capacity of sweet biscuits with the addition of duckweed and hemp seed kernels. Journal of International Academy of Refrigeration. 2026. No 2. p. 65-71. DOI: 10.17586/1606-4313-2026-25-2-65-71 (in Russian)

Abstract
The paper presents the results of a study on the determination of the shelf life of sweet protein biscuits enriched with biologically active substances of duckweed (Lemna minor L.) and hemp seed kernels (Cannabis sativa L.). The relevance of the work is determined by the need to adjust the recipes of traditional flour confectionery products aimed at the increasing of their nutritional value to meet the growing demand for healthy and functional food products. During the research, a microbiological analysis of raw materials and finished products was carried out to determine the shelf life and study the effect of enriching components on the microbiological stability of the product. It was found that all cookie samples comply with all the requirements of TR CU 021/2011 in terms of microbiological parameters and retain satisfactory organoleptic properties throughout the entire control period of the study.

Keywords: sweet biscuits, duckweed, hemp seed kernels, fortified flour confectionery.

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