Development of formulation and technology of pancakes with beetroot powder of infrared drying

Abstract

Development of new formulations of bakery products with the use of vegetable ingredients is a promising direction for agriculture and food processing industry contributing their sustainable development. Thus, the development of new formulations and production technology of bakery products on the example of pancakes with addition of infrared-dried beetroot powder is of interest. The use of beetroot powder allowed to improve nutritional value of the product by increasing its vitamins and mineral substances content, especially with potassium, iron and vitamin C. At the same time, sensory characteristics of pancakes with beetroot powder remained at the same level or increased. Quality of pancakes also increased because of preliminary treatment of wheat flour with infrared radiation. Based on an analysis of sensory characteristics and nutritional value of products, the optimal amount of beet powder is 6% from wheat flour weight. The results obtained can be used in food processing and public catering enterprises.