Innovative Technologies of Flour Confectionery Products for Students

Abstract

Actuality of problem. The relevance of the research is to solve the problem of developing and introducing new food products, which will improve existing diets due to their balance in essential nutrients and energy. The purpose of the research. Is the scientific substantiation of the technology of flour confectionery products of functional purpose for students of secondary schools in Ukraine. Methods. Are modern and standard research methods have been used, which allowed to determine the technological, organoleptic, physio-chemical, structural-mechanical, microbiological indicators of raw materials and finished products. Conclusions. The technology of pastry flour products (muffins) of functional purpose for pupils of general educational institutions has been developed. It has been established that the use of pumpkin powder, wheat germ meal, milk thistle meal, oat oil in cupcake technology provides a functional food product for students of general educational institutions that satisfies 10–50% of the daily need for scarce essential substances with high consumer properties high nutritional value, high content of macro- and micronutrients, vitamins, dietary fiber. Prospects for further research are to create a system of functional nutrition for students of secondary schools in Ukraine.

Keywords

• шрот
• технологія
• кекс
• раціон
• учень