Abstract
The main directions of the development of new types of culinary products are: increasing their nutritional and reducing energy values, due to changes in the formulation, the introduction of biologically active substances and physiologically signifi cant ingredients. The paper presents the possibilities of expanding the range of culinary products, for example, cereal dishes, using chickpea extract with a concentration of 5% and protein extract from pumpkin seeds with a concentration of 4%. It is shown that the dishes off ered are characterized by an increased content of essential amino acids.
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