ҚАНТТЫ ПЕЧЕНЬЕНІҢ ТАҒАМДЫҚ ҚҰНДЫЛЫҒЫНА ГҮЛ ТОЗАҢЫНЫҢ ӘСЕРІ

Abstract

The paper studies the effect of flower pollen as a biologically active raw material to increase the nutritional value of sugar cookies. The results of the development of the recipe of sugar cookies with high nutritional value are presented. It is shown that flower pollen containing sugar, flavonoids, vitamins, minerals and essential amino acids can be used as biologically active raw material. In the production of sugar cookies, flower pollen in the amount of 3 g, 5 g, 7 g, 9 g was added to wheat flour of the highest grade. Physico-chemical parameters, nutritional and biological value of sugar cookies with the addition of flower pollen were determined. The content of protein in the finished product increased by 0.31%, fats by 3.44%, carbohydrates by 15.48%. Based on the results of the study, the use of flower pollen in sugar cookies increased the nutritional value of the product and gave the product a special flavor and aroma. The addition of flower pollen to sugar cookies improved the consumer properties of the product, making it more useful for health-conscious consumers.