CARROT POWDER IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS

Abstract

Currently, it is relevant to develop technologies and recipes for flour confectionery products using plant raw materials in order to balance the main irreplaceable nutrients in the diet, increase the content of essential nutrients, as well as impart a functional orientation to products. The results of studies of the possibility of using carrot powder (MP) in recipes for products made from shortcrust pastry are presented. The use of MP instead of a part of sugar in the recipe for the «Sand Ring» cake has been substantiated. The organoleptic characteristics of the product with the use of MP have been investigated. The rational dosage of MP has been determined. The chemical composition of products made according to the proposed recipe was determined by the calculation and analytical method, and its comparison with the recommended level of daily consumption of basic nutrients.