Development of the recipe and technology of flour confectionery with the addition of jerusalem artichoke concentrate

Abstract

This article provides information about the production of cookies with the addition of Jerusalem artichoke powder. According to research, it is known that vegetables of the tuber family, that is, Jerusalem artichoke, due to its rich chemical composition, including the presence of inulin in its composition, can have functional properties, and it can be used as a food additive in the composition of flour confectionery. The main directions of innovative transformations of confectionery enterprises of the Sughd region are the use of unconventional raw materials in the production of confectionery products in order to increase the content of the most important nutrients, improve the balance of the main essential nutrients, improve the quality and increase the shelf life of finished products, as well as the provision of functional products, which generally corresponds to global trends. Currently, consumers of confectionery products want to see something bol in these products. Currently, consumers of confectionery products want to see in these products something more than sweetness, taste and aroma, they need confidence that the products will not harm their health, so one of the tasks set for technologists is the development of innovative confectionery products not only to expand the range, but also to improve their nutritional value. The lack of complete information from manufacturers about the latest developments, as a consequence of the underdevelopment of information support, affects all aspects of the innovation process in the industry. In these studies, a recipe for functional flour confectionery products was developed with the introduction of various percentages of the total mass of topinambur concentrate wheat flour in the form of powder. The amount of powder added was: in sample No. 1 – control without the addition of topinambur concentrate, in sample No. 2 – 5% of topinambur concentrate was added by weight of flour, in sample No3.