ТЕХНОЛОГІЯ МЛИНЦІВ ІЗ ПЛОДОВО-ОВОЧЕВОЇ СИРОВИНИ

Abstract

Urgency of the research lies in the development of technology for semi-finished pancakes fried using carrot juice and applenut with chopped walnut kernels. A ready-made flour dish based on such pancakes has an increased nutritional value. Flour dishes occupy a significant place in human diet, the main disadvantage of which is the high content of carbohydrates and relatively low – of nutrient content. Many domestic scientists have dealt with the problem of improving the technology of flour dishes, but the technology of pancakes fried with stuffing using local vegetable raw materials is insignificant. There are no studies on the use of the optimal amount of carrot juice in the technology of fried pancakes and walnuts for apple in the production of flour dishes with predetermined properties. Development of technology of pancakes fried with the use of carrot juice and apple-nut filling, and determination of quality indicators of the obtained flour dish Carrot pancakes with apple-nut filling. A study to determine the optimal amount of additives based on the assessment of the effect of different amounts of carrot juice and walnuts on the organoleptic properties of model food compositions, a recipe and technological scheme of flour dish Carrot pancakes with apple-nut filling were developed, nutritional value and quality of flour dishes were analyzed. Replacement of milk with carrot juice (30 %) in the recipe of fried pancakes and the introduction of crushed walnut kernels (150 %) by weight of semolina allowed to obtain a flour dish Carrot pancakes with apple and nut filling of high nutritional value, including high protein content 19.53 %), fats (107.29 %), dietary fiber (25.88%), minerals (potassium, magnesium, sodium, manganese, phosphorus, iron), vitamins (groups B, A, PP, C).