THE USE OF NON-TRADITIONAL RAW MATERIALS IN THE PRODUCTION OF CAKES

Abstract

According to SanPiN 2.3/2.4.3590-20 «Sanitary-epidemiological requirements to the organization of catering to the population», for an additional enrichment of children’s diet with micronutrients and some microelements in the technology of flour-confectionery products, it is possible to use non-traditional raw materials. The introduction of spinach powder rich in vitamins, macro- and microelements into the production technology of cakes will enrich the finished products with useful substances without significantly reducing their nutritional value. The purpose of this study was to study the chemical composition and technological properties of spinach powder, to determine the effectiveness of its use in the recipe of cakes, as well as to identify a rational dosage of the introduced enrichment. In the study the content of basic nutrients, vitamins and mineral composition of spinach powder is given. The results of experimental studies on the change of complex indicators of finished products are given in the work. Rational dosage was determined by organoleptic and physical - chemical parameters. On the basis of the obtained studies the selection of the optimal ratio of enrichment is made. The addition of spinach powder, as an enrichment agent, in the recipe of muffins, increases the content of vitamins A, B2, B6, B9, Beta - carotene in the finished product. Also increases the content of some minerals. As a result of studies it has been concluded that the best sample according to physical - chemical and organoleptic indicators is the sample with the addition of spinach powder in the amount of 10% of the total amount of wheat flour. As a result of the data obtained it is possible to characterize the obtained muffin as a product for preventive and functional nutrition.