Abstract
The purpose of the research was to study the usability of coconut flour in Easter cake recipes to improve consumer properties and increase nutritional value. It has been established that the replacement of 10% of wheat raw materials with coconut flour and a decrease in the amount of margarine by 28% in Easter cake recipes allow us to obtain products with good consumer properties, increased content of mineral elements – selenium (by 58.3%), iron (by 13.3%), magnesium (by 9.1%), copper (by 5.5%) and coarse fibers (by 6.6%), and a reduced amount of gluten and trans fatty acid isomers.
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Schedule a callMore From: Bulletin of the Transilvania University of Brasov. Series II: Forestry • Wood Industry • Agricultural Food Engineering
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