APPLICATION OF HEMP FLOUR IN THE PRODUCTION OF MUF-FINS

doi: 10.25712/ASTU.2072-8921.2021.01.004

Abstract

Problem of healthy eating has been elevated to the rank of government policy. Flour confectionery products, despite the high content of sugar and fat in its traditional types, represent a promising basis for enrichment with dietary fiber, vitamins and other functional ingredients. Therefore, the use of hemp flour containing biologically active substances for the enrichment of muffins is an important and urgent task. The aim of the work was to study the effect of hemp flour on consumer, physicochemical indicators of quality and nutritional value of muffins. It has been found that the addition of hemp flour gives distinctive taste and smell of hemp to finished products. The structure and appearance in the section of products with hemp flour are improved. The density of the muffins decreases as the content of hemp flour in the dough increases. A reasonable dosage of hemp flour in muffins is 10–15%. The content of potassium and calcium increases dozens of times in muffins, the proportion of magnesium increases by almost 5 times, iron and vitamin B1 increases by 2 times. It has been shown that the introduction of hemp flour provides a ratio of proteins, fats and carbohydrates that is closer to the recommended one.