ENRICHED FLOUR CONFECTIONERY INCREASED ANTIOXIDANT ACTIVITY

Abstract

The results of studies on the use of field and buckwheat flour, corn and sesame oil in the recipe of cakes and their effect on the food and antioxidant activity of products are presented. It was established that the introduction of non-traditional types of raw materials is advisable, since the magnitude of antioxidant activity increases on average by 28% compared with the control sample. The calculation of the content of food nutrients in the proposed cupcakes showed that the introduction of enrichers can increase their nutritional value, so the «Krepysh» and «Kunzhutik» cupcakes can be recommended for preventive nutrition.