DEVELOPMENT OF A METHODOLOGY TO INCREASE THE NUTRITIONAL VALUE OF SEMI-FINISHED PRODUCTS FOR FLOUR CONFECTIONERY

Abstract

Confectionery products have always been in high demand among consumers, but the consumption of a large number of high-calorie desserts, buns, cakes and other food products leads to excess body weight and a number of diseases. To reduce the caloric content and increase the usefulness, it is necessary to develop confectionery products with functional properties. The authors of the article propose an introduction to confectionery flour products ofpomace and concentrated juice from cherries, black currants, mountain ash and blueberries. Pomace is the most promising waste of the food industry and the least studied product. In connection with the above, it is necessary to study the properties ofpomace and concentrated juice and their effect on the final product - flour confectionery. The authors analyzed the content of vitamin C according to GOST 24556-89 and fiber according to the method of Kurschner and Ganek in the concentrated juice and pomace of berries: cherries, black currants, blueberries and mountain ash. The physical and chemical parameters of baked sponge cake and experimental cream containing pomace and concentrated juice from cherries, black currants, mountain ash and blueberries are given: humidity, protein content, fat, carbohydrates, mass fraction of sugar, titrated acidity, alkalinity, porosity and wetting of the crumb, and in the cream, in addition, the stability of emulsions, density. The most attractive were the sponge cake samples containing blueberry and black currant pomace, and the best experimental cream was obtained on the basis of concentrated juice of blueberries and black currants.