RESEARCH ON THE EFFECT OF PUMPKIN PUREE ON THE QUALITY OF FLOUR PRODUCTS
Abstract
The article is devoted to the study of the effect of pumpkin puree on the quality of flour products, in particular buns. The relevance of the study is due to the growing demand for functional foods and the need to expand the range of bakery products with high nutritional value. The paper reviews current trends in the use of plant ingredients to enrich bakery products. Particular attention is paid to pumpkin as a promising raw material rich in pectin, β-carotene, vitamins and microelements. The authors justify the use of pumpkin puree to improve the quality and nutritional value of rolls. Experimental studies were conducted based on a recipe for burger buns.Three experimental samples were developed with the addition of 5 %, 10 % and 25 % pumpkin puree to the flour weight. A bun without puree was used as a control sample. The study investigated the effect of different concentrations of pumpkin puree on the physical, chemical and organoleptic quality indicators of buns. In particular, changes in porosity, moisture content, acidity and specific volume of the products were analysed. The results of the study showed that the addition of pumpkin puree has a positive effect on the quality of buns. It was found that the porosity of the products increases by 13.0 ± 0.1 % when 25 % pumpkin puree is added. A tendency towards a decrease in the moisture content of finished products by 18.6 ± 0.2 % was revealed. An increase in the acidity of buns was noted.Organoleptic evaluation revealed a positive effect of pumpkin puree on the appearance, colour, structure and taste of the products. The study confirms the promising use of pumpkin puree as a functional ingredient in the production of buns. This not only improves the quality of the products, but also enriches them with useful substances, increasing their nutritional value and functional properties.
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