Shelf-life and quality of cookies with addition of sunflower kernel

The technologicaly quality of wheat flour is based on attributes which influence quality of the final product. Nowdays, producers of confectionery product work on development of nutritive enriched product that is the products with positive influence on people health. In cookies and similar products can be added minerales, vitamins and dietary fiber as main component of functional food. Nutritive and energy value of cookies can be improve with addition of nutritive rich row materials such as sunflower kernel. The main problem could be shelf-life of sunflower kernel. The aim of this paper is ivestigated possibility of addition of different kind of confectionery sunflower kernel in cookies production. It was deduced that shelf life and quality of cookies depend mostly from composition of faty acid in kernel fat. The obtained results shown that the termicaly treatmant of sunflower kernel does not affect on sensory quality but prolonged shelf-life of this kind of product.