КОМПОЗИТТІ ҚОСПАЛАРДЫҢ СОЗЫЛМАЛЫ ПЕЧЕНЬЕНІҢ ФИЗИКО-ХИМИЯЛЫҚ САПАСЫНА ӘСЕРІН КЕШЕНДІ БАҒАЛАУ

Abstract

This study is aimed at improving the nutritional value and functional characteristics of confectionery products, particularly semi-sweet biscuits, by incorporating composite additives into flour. Sugar beet powder contains natural sugars as well as vitamins (especially B-group vitamins and vitamin C), minerals (iron, calcium, potassium, magnesium), and antioxidant compounds, which significantly enhance the nutritional value of biscuits. The incorporation of lentil flour into biscuit formulations substantially improves their nutritional and functional properties. Lentil flour is a source of high-quality plant protein, dietary fiber, B-group vitamins, and minerals (iron, magnesium, phosphorus). The addition of lentil flour increases the protein content of biscuits and slows the absorption rate of carbohydrates. In addition, dietary fiber improves digestive processes and provides functional benefits. The results of the study demonstrate that the use of sugar beet powder and lentil flour increases the nutritional value of semi-sweet biscuits and enhances their functional properties. The application of composite additives makes it possible to preserve the traditional nutritional characteristics of flour-based confectionery products while enriching semi-sweet biscuits with minerals and vitamins, increasing their nutritional value, and improving their functional properties.