КГТУ имени И.Раззакова

Preserving the health and prolonging the life of the population is the most important national problem at the present stage of the country's development. The solution to this problem is directly related to the provision of adequate and biologically complete nutrition to all age groups of the population. The most rational way to increase the nutritional value and reduce the caloric content of flour confectionery products is to introduce into the formulation natural components of plant origin containing a significant amount of biologically active substances that can improve the quality of products and their nutritional value. In this development, bran was used as a functional additive in the muffin recipe, which made it possible to increase the mass fraction of dietary fibers, minerals and vitamins. Replacing butter with a fat base did not affect the quality indicators of finished products, increasing their dietary properties: the level of saturated fatty acids was lowered, respectively, the level of unsaturated fatty acids was increased.