PROSPECTS FOR THE USE OF NON-TRADITIONAL RAW MATERIALS IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS OF INCREASED NUTRITIONAL AND BIOLOGICAL VALUE

Authors

  • M. Z. Ashurova Bukhara Engineering Technological Institute
  • G. X. Sulaymanova Bukhara Engineering Technological Institute

DOI:

https://doi.org/10.17605/OSF.IO/HUP8C

Keywords:

pumpkin seed powder; balanced diet; functional food product

Abstract

From pumpkin seeds it is possible to obtain a unique prescription component for flour confectionery - powder. Pumpkin seed powder has a diverse chemical composition of biologically active components, which proves its effectiveness as a functional food raw material. The article discusses the composition of pumpkin seed powder and the possibility of using it as a raw material for the production of flour culinary and confectionery products.

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Published

2022-10-14

Issue

Vol. 3 No. 10 (2022): wos

Section

Articles