Development of waste-free production technologies for the food industry

Abstract

The article is devoted to the research of processed raw materials and the development of flour confectionery products on their basis. Since flour confectionery products are currently in high demand among the population of the Russian Federation, the main disadvantages of which are the high nutritional value and the absence of dietary fiber, water-soluble vitamins, and minerals in the chemical composition of this product, which the human body needs for normal functioning. Therefore, research aimed at developing a technology for obtaining flour confectionery products of increased nutritional value is acquiring special relevance. Based on the data carried out, it was revealed that the defatted viburnum oil meal is a promising source of dietary fiber and protein. It is proposed to obtain powder from viburnum oil meal. A recipe and a technological scheme for the production of sandy semi-finished product with viburnum opulus oil meal have been developed. The regulated indicators of the quality of the sandy semi-finished product with the common viburnum meal (physicochemical, microbiological, organoleptic) have been determined.