DEVELOPMENT OF A RECIPE FOR FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS WITH THE ADDITION OF PLANT COMPONENTS: HEMP FLOUR AND ACAI BERRY POWDER

EDN: XLVMMI

Abstract

One of the disadvantages of confectionery products is the almost complete absence of biologically active substances. In this regard, the chemical composition of the products needs an increase in dietary fiber and a decrease in energy value. The priority direction of the development of the confectionery industry is the search for new plant sources of biologically active substances to provide the population with biologically complete food products that meet the requirements of the physiological norms of the human body. In these studies, a recipe for functional flour confectionery products was developed with the introduction of various percentages of the total mass of hemp flour flour and acai berry powder. The amount of added raw materials was: in sample No. 1, 15% of wheat flour was replaced with hemp flour and 5% of acai powder was added, in sample No. 2, 25% of wheat flour was replaced with hemp flour and 7% of acai powder was added, in sample No. 3, 35% of wheat flour was replaced with hemp flour and 9% of powder was added acai. According to the results of research and calculations carried out, sample No. 2 is the most qualitative, since it has high indicators of nutritional and biological value.