Abstract
Berry raw materials contain a whole range of essential ingredients, which have a positive effect on all the functions of the human body. The paper is aimed at the experimental justification of pastry technology with addition of semi-finished products from cranberries and black currants. As a result of an organoleptic evaluation of cake samples with the addition of black currants and cranberries standard organoleptic properties have been stated, a pronounced berry flavor and aroma appear, moreover there is a sour aftertaste. When tasting rich biscuits with berry powder it has been found that the samples differ in a light brown color with the inclusion of powder particles, pleasantly pronounced sweet and sour flavor. These organoleptic properties do not affect the overall quality of muffins and biscuits. Berry raw material is a source of mineral components in the human diet. As a result of studying the mineral composition, a high content of iron, magnesium, manganese and zinc in samples of pastry with dried berries of black currants and cranberries and berry powder has been proven. Berry raw material is a source of complex polysaccharides not digested in the intestinal tract of a man. High concentration of dietary fiber in pastry with berry semi0finished products has been proven experimentally. With the recommended technology and recipe we observe the enrichment of experimental samples of muffins containing dried berries of black currants with essential components: iron-by 20.9–21.6 %, vitamin C-by 18.6 %, dietary fibers-by 18.2 %, and muffins containing dried berries of cranberries are enriched with iron-by 68.8 %, manganese-by 91.3 %. Biscuits containing berry powder satisfy the daily requirement for iron by 35.1–30.9 %, manganese-by 18.5 % and can be attributed to the enriched products according to these indicators. As a result of experimental studies the prospect of using semi-finished products from cranberries and black currants in pastry technology has been proven. Moreover, the products enriched with vitamins, dietary fibers and mineral components retain standard organoleptic characteristics.
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