FLOUR CONFECTIONERY PRODUCTS BASED ON SEMI-FINISHED PRODUCTS FROM WATERMELON SEEDS

WQHNUU

Abstract

This paper explores the possibility of using watermelon seeds to expand the range of flour confectionery products and increase their nutritional value. A recipe and technology for making muffins with the addition of vegetable powder from watermelon seeds are also proposed.

Watermelon seeds contain many useful substances, including proteins, lipids (including essential polyunsaturated fatty acids), dietary fiber, minerals and vitamins (such as carotenoids, tocopherols, thiamine, riboflavin, nicotinic and folic acids), as well as various macro- and microelements, including zinc, selenium and manganese. The use of crushed watermelon seeds in flour confectionery recipes is an important task, since it helps to improve their nutritional value.

The purpose of the study was to develop a recipe for muffins with the replacement of expensive nut raw materials with watermelon seed powder. These studies have shown the possibility of adding watermelon seed powder to muffin dough to make muffins - in a quantity of 100% instead of cashew kernels (complete replacement), it is at this dosage that the best quality indicators of baked samples are ensured. The recipe for muffins with watermelon seed powder can be recommended for enterprises producing flour confectionery products.