DEVELOPMENT OF THE OATMEAL COOKIE RECIPE INCREASED NUTRITIONAL VALUE WITH A SEMI-FINISHED PRODUCT MADE OF NIGHTSHADE

YKRSWU

Abstract

For the Russian population, confectionery products are an integral part of the diet. The composition of the product and its beneficial properties are of great importance in the light of the development of a healthy diet.

The paper examines the likelihood of using nightshade fruit (berry) processing products to increase the assortment of flour confectionery products, increase the nutritional value of the finished product, and proposes a recipe and technology for producing oatmeal cookies using mashed ripe nightshade berries.

Black nightshade berries contain a large number of valuable substances, including noninterchangeable ones - vitamins, minerals, fiber, various bioflavonoids.

The use of nightshade puree in the development of oatmeal cookie recipes is an urgent task, as it helps to increase the nutritional value of products. The purpose of the study was to develop recipes for oatmeal cookies with the replacement of wheat flour with wholegrain flour, and a partial replacement of the flour mixture (wholegrain+oatmeal) with nightshade puree. These studies have shown the possibility of adding nightshade puree to oatmeal cookies in an amount of 20% instead of a flour mixture (whole grain+oatmeal), it is at this dosage that the best quality indicators of the obtained samples are provided.

The recipe of oatmeal cookies with mashed nightshade fruits can be recommended for enterpri­ses producing flour confectionery products.