Abstract
The object of research: technology for the production of waffles of increased consumer value with a fat filling using non-traditional plant raw materials.
 Investigated problem: the problem of the production of new waffles is solved by using a mixture of vegetable-butter and coconut oil, dry skim milk, carob powder, apple powder, cinnamon and ascorbic acid.
 Main scientific results: The use of non-traditional raw materials in the fatty filling of waffles increases the organoleptic properties of the products. Waffles have a pleasant taste and aroma due to the content of carob powder, apple powder and cinnamon in the filling. Due to the introduction of unconventional raw materials and herbal additives into the formulations of new products, the amount of total sugars was reduced. The mass fraction of fat also decreased due to the replacement of confectionery fat for waffle fillings with a vegetable-butter mixture and coconut oil. The moisture content of new samples of waffles and waffle sheets is within the established norms. It was found that the finished waffles meet the requirements of the state standard for physical and chemical indicators. The developed score helped to establish that the quality level of the developed waffles is 0.97.
 The area of practical use of the research results: food industry enterprises specializing in the production of confectionery.
 An innovative technological product: the technology for the production of waffles with a fat filling using non-traditional plant raw materials makes it possible to obtain a new confectionery product of increased consumer value with a balanced composition and high organoleptic properties.
 Scope of application of the innovative technological product: confectionery production of dietary products
Highlights
Waffles occupy an important place in the range of flour confectionery products, characterized by a varied composition, high organoleptic properties and unstable stability during long-termScienceRise
An important feature in the development of waffle formulations is the use of non-traditional raw materials, namely in the composition of the fat filling, since it is subjected to heat treatment, which means that all biologically valuable substances and composition remain in their natural form without being destroyed
Discussion of results The use of unconventional raw materials in the fatty filling of new waffles made it possible to increase the organoleptic properties of the products
Summary
Waffles occupy an important place in the range of flour confectionery products, characterized by a varied composition, high organoleptic properties and unstable stability during long-termScienceRise. Waffles occupy an important place in the range of flour confectionery products, characterized by a varied composition, high organoleptic properties and unstable stability during long-term. The quality and consumer properties of waffles largely depend on the characteristics of the main and auxiliary raw materials. Analysis of the chemical composition of waffles with fatty fillings indicates their imbalance, which is associated with a high content of carbohydrates and fats, and a relatively low content of proteins, dietary fiber, vitamins, minerals and other biologically active substances. The issue of developing waffles with improved consumer properties is relevant. A promising direction for creating waffles of increased biological value is the inclusion of non-traditional raw materials and other herbal additives in their recipe composition. It is possible to enrich products with vitamins, minerals, dietary fiber, and other biologically active compounds
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