Abstract
The paper studies the effect of flower pollen as a biologically active raw material to increase the nutritional value of sugar cookies. The results of the development of the recipe of sugar cookies with high nutritional value are presented. It is shown that flower pollen containing sugar, flavonoids, vitamins, minerals and essential amino acids can be used as biologically active raw material. In the production of sugar cookies, flower pollen in the amount of 3 g, 5 g, 7 g, 9 g was added to wheat flour of the highest grade. Physico-chemical parameters, nutritional and biological value of sugar cookies with the addition of flower pollen were determined. The content of protein in the finished product increased by 0.31%, fats by 3.44%, carbohydrates by 15.48%. Based on the results of the study, the use of flower pollen in sugar cookies increased the nutritional value of the product and gave the product a special flavor and aroma. The addition of flower pollen to sugar cookies improved the consumer properties of the product, making it more useful for health-conscious consumers.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
