DESIGNING OF RECIPE COMPOSITION OF FLOUR CONFECTIONERY PRODUCTS WITH A TASKED FOOD AND ENERGY VALUE

Abstract

Currently, there is a noticeable tendency for consumers to abandon flour confectionery products with high energy value, which prompts researchers to develop formulations enriched with functional food ingredients that reduce the calorie content of the product. The expediency of using flour of extruded pumpkin seeds and dried apricots in food production was established on the example of muffins. It is shown that the introduction of flour pumpkin seeds and dried apricots in the recipe leads to a decrease in the energy value of flour confectionery products, and to fill the deficiency of dietary fiber, polyunsaturated fatty acids (PUFA), vitamin and mineral composition of products. The development of a new recipe for the given parameters was carried out using modern methods of modeling food recipes.