THE USE OF VEGETABLE PUREE TO INCREASE THE NUTRITIONAL VALUE AND EXPAND THE RANGE OF PASTRIESBAKERY PRODUCTS

EDN:JIGXZV

Abstract

The purpose of the work was to substantiate the possibility and expediency of using vegetable puree to increase the nutritional value and expand the range of bakery products. Standard and generally accepted methods were used in the work. The results of experiments conducted to study the effect of carrot/beetroot/pumpkin vegetable puree on the organoleptic and physico-chemical parameters of quality and nutritional value of muffins are presented. It was found that the use of carrot / beetroot / pumpkin puree applied in an amount of 5 %, 10 %,15 % by weight of flour during the pre-cooking process contributes to the darkening of the crust color and gives the crumb of buns a yellow or pink hue, with an increase in the dosage of puree to 10% or more, a vegetable taste and smell appears in the products. The dependences of the effect of vegetable puree on the mass fraction of moisture, acidity, specific volume, shape stability, mass fraction of sugar and fat in bakery products are determined. The recommended dosage of vegetable puree was 10% by weight of flour. It has been proven that the use of carrot/ beetroot /pumpkin puree in the indicated dosage increases the nutritional value of muffins by increasing the content of dietary fiber, vitamins B1, B2, C, PP, beta-carotene, calcium, phosphorus, magnesium, potassium, zinc, iron, iodine in them.