Abstract
The article considers the possibility of increasing the biological value of dessert dishes thanks to the use of fruit powders and apiproducts. There is a shortage of minerals, vitamins and other minor nutrients, dietary fibers in the diets of the population of Ukraine against the background of consumption of excessive amounts of sucrose and animal fats. One of the ways to solve this problem is the development of functional food products, in particular functional dessert dishes using dietary supplements and plant raw materials. Promising raw materials for use in dessert dishes are fruit powder and apiproducts, which contain a significant amount of vitamins, minerals, and dietary fibers. The expediency of their use in order to improve the nutritional value and increase the biological value of dessert dishes has been proven. It is advisable to introduce desserts into the diet as healthy, therapeutic and preventive dishes. Based on the results of the research, the technology of functional desserts with an improved content of essential nutrients was developed. Based on the obtained data, it can be concluded that the developed desserts enrich the human diet with deficient nutrients and reduce the amount of easily digestible carbohydrates. Developed desserts can be recommended in diets to prevent diabetes, to improve digestion and strengthen immunity. The social effectiveness of the developed dessert technology consists in expanding the range of dessert dishes with a reduced amount of easily digestible carbohydrates. The developed dessert products can be recommended for children's nutrition, in the daily diets of people working in heavy industry, living in ecologically polluted areas and all strata of the population, to meet consumer demand for functional food products, as well as for people with diabetes and will contribute to improving the quality of nutrition and improving the health of the population of Ukraine. Developed desserts can be used in restaurants.
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