Abstract
The production of confectionery products is one of the most in-demand industries. Due to this, various assortments of confectionery products and production technologies have expanded. Following modern requirements, the product's appearance, taste, aroma, and nutritional value should be appropriate. Accordingly, to create a new range of gingerbread products, chickpea and bean flour, and sugar beet powder as a sugar substitute were introduced into the recipe: 10%, 15%, and 20% of the wheat flour in the original recipe were replaced by chickpea flour and bean flour; also, 30 and 60 g of the 125 g of sugar in the recipe was replaced by beet powder. A fully factorial experimental design was created to perform the work. According to this plan, control and 8 research samples of gingerbread were cooked and prepared. Organoleptic and physicochemical analysis of these finished products was performed. Sample No. 6, the sample with 5% chickpea flour, 10% bean flour, and 30 g of sugar beet powder, had the best organoleptic indicators. It is evenly light golden in colour, smooth in shape, undamaged, and well cooked. The taste and smell are sweet and are not inferior to the control sample in all parameters. Moisture content, water absorption properties, ash, acidity, fat, vitamins, toxic elements, and microbiological indicators were determined from the physicochemical parameters. Analysing the research results, gingerbread product No. 6 was the optimal regimen, because it contained a high amount of mineral elements and vitamins, and no toxic elements or microbiological indicators were found. In addition, the density and water absorption were relatively close to the control sample.