Research has been conducted on the use of sesame seed urbech in the shortbread cookie technology. Traditionally, butter or margarine, which are characterized by a high content of saturated fatty acids, are used as a fat component in the production of cookies. Margarine also contains trans-isomers of fatty acids, which can negatively affect the human body. Replacing the fat component up to 50.0% with sesame seed urbech in the dough recipe for shortbread cookies made it possible to significantly reduce the amount of saturated fatty acids in the product. Urbech is a mashed paste made from sesame seeds, which contains 20.8% proteins, 52.1% fat, 19.5% carbohydrates, and 4.8% minerals. In the lipids of sesame seed urbech, the proportions of monounsaturated and polyunsaturated fatty acids make up 42.92% and 40.76% of the total lipids. The use of sesame seed urbech in the amount of 13.5% of the dough weight contributed to an increase in the protein content in the cookies by 30.0%, a decrease in fat by 19.0%, and saturated fatty acids by 40.0 % or more. Replacing one second of the butter with urbech in the cookies contributed to an increase in the polyunsaturated fatty acids content in the product from 0.8 g to 3.9 g per 100 g of product, while replacing margarine increased the increase by 16.0%.

Galstyan Mariam V., Shulgina Lidiya V., Lyakh Vladimir A.

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