КӨП ДӘНДІ ҰННАН ДАЙЫНДАЛҒАН КОНДИТЕРЛІК ӨНІМДЕР-МАФФИНДЕРДІҢ САПАЛЫҚ СИПАТТАМАЛАРЫН ЗЕРТТЕУ

Abstract

Flour confectionery products are traditional products on our market and occupy one of the leading positions among all types of confectionery products in terms of sales. Given the popularity and availability of flour confectionery products among the population, they can be effective targets for fortification. As a result of fortification, such products may contain functional ingredients that determine their targeted action. The aim of the study was to investigate the quality characteristics of muffins based on cereal flour. The objects of the study were 7 samples of muffins with different ratios of wheat, corn, buckwheat, and millet flour. The research methodology included generally accepted methods of muffin research used in the food industry. The results of organoleptic and physicochemical studies show that the most balanced organoleptic indicators were observed in samples No. 2 and No. 3, which is consistent with their optimal physicochemical characteristics (high specific volume and moderate moisture content).