Abstract
The article presents the results of a study on the effects of pear and blackcurrant powders on the physicochemical. Technological and organoleptic properties of sugar cookies. The optimal formulation was found to be a combination of 6 % pear powder and 4,5 % blackcurrant powder. The addition of pear powder reduced the gluten content from 32 % to 29 %, improving the doughs plasticity and softness. As the concentration of blackcurrant powder increased, the moisture content (up to 8,5 %) and water absorption (up to 182,2 %) of the final product also increased, enhancing its juiciness. The powder are rich in dietary fiber, vitamins, organic acids and antioxidants, which enhance the nutritional and functional value of the product. The combined use of these components improves technological parameters and allows for the development of functional confectionery products that meet modern requirements for healthy and balanced nutrition. The results of the experiment confirm the potential for industrial application of plant powders, which ensure not only high product quality but also enhanced biological value. This approach is particularly relevant for the development of functional food products intended for mass consumption and for shaping a healthy diet across various age groups.