New types of flour confectionery products for preventive nutrition using Laminaria saccharina

Abstract

Over the years, more and more attention has been paid in the food industry to the development and production of functional products, which include biological value-enhancing components, one of which is laminaria powder. Flour confectionery is a widely used mass consumption product that has been in growing demand in recent years, but has a low nutritional value, and is an excellent basis for creating functional products. Research objects: Laminaria saccharina powder, flour confectionery with the addition of Laminaria saccharina powder. A technology for the production of flour confectionery products was developed - the «Black Pearl» cupcake (with the addition of Laminaria saccharina powder). The indicators of quality and safety of the developed flour confectionery products were investigated; normative and technical documentation for new flour confectionery products was developed. An analysis of the economic efficiency of introducing a new product into production was carried out.