DEVELOPMENT OF FLOUR ORIENTAL SWEETS ZEMELAKH AND KIKHELAKH OF INCREASED NUTRITIONAL VALUE

BMMFHB

Abstract

Recipes for floury oriental sweets zemelakh and kikhelakh of increased nutritional va­lue, enriched with pea flour, have been developed. It has been established that pea flour has a high content of protein 22.9%, fiber 11.1%, lipids 1.6%, vitamins, micro- and macroelements, which determines the prospects for its use to increase the nutritional value of flour oriental sweets. The influence of pea flour on the baking properties of wheat flour and the quality of ready-made flour oriental sweets was studied, their organoleptic and physico-chemical evaluation was carried out. The dosage of pea flour has been established, which allows maintaining high quality indicators. It was noted that the introduction of pea flour into the recipe of flour oriental sweets increases the amount of proteins by 22.5 %, dietary fiber - by 40% and changes the vitamin and mineral composition: the content of vitamins B1 increases by 47.1%, B2 - 2 times, E - by 90%, PP - by 80.5%, Fe - by 33.3%, Cu - by 2.9 times, Sn - by 4.4 times, Ca - by 24.1%, Mg - by 81.3 % and P - 48.1%, which generally increases the nutritional va­lue of the developed products. The recipe solutions for the production of zemalakh and kikhelakh presented in the paper using pea flour can be recommended for expanding the range of flour confectionery products with increased nutritional value.