DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL CONFECTIONERY PRODUCTS
Keywords:
rational nutrition, balanced composition, functional ingredients, vegetable paste, quality, nutritional value.Abstract
The study discusses the special role of creating fundamentally new food products that are well-balanced in composition and enriched with functional ingredients in ensuring rational nutrition for the population. Considering the chemical composition and technological properties of vegetables and vegetable pastes, their use as additives can significantly enhance the nutritional value of finished products. Therefore, vegetable-based pastes may serve as promising ingredients for improving the quality of flour-based confectionery products.
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