The formation of consumer properties of enriched sugar waffle cookies by adding sesame, sunflower and pumpkin seeds
Confectionery products occupy a special place in the human nutrition structure. Cookies are portioned confectionery products of various shapes. It is high in calories, easily digestible, combined with a pleasant taste and aroma, as well as convenient packaging and an affordable price, is in great de...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2024-03-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1559 |
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| Summary: | Confectionery products occupy a special place in the human nutrition structure. Cookies are portioned confectionery products of various shapes. It is high in calories, easily digestible, combined with a pleasant taste and aroma, as well as convenient packaging and an affordable price, is in great demand in the food market. Flour confectionery products, as a rule, are not rich in vitamins, dietary fiber and other microand macronutrients. The introduction of food additives rich in protein of plant origin can improve the consumer properties of the finished product. The article substantiates the feasibility of using products from plant materials. Their optimal ratios in recipe compositions have been determined, recipes and technologies for enriched flour confectionery products have been developed, indicators for the quality of finished products, their nutritional and energy value are presented. |
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| ISSN: | 2307-910X |