WAYS OF IMPROVING THE NUTRITIONAL VALUE OF PROTEIN CREAMS FOR FLOUR CONFECTIONERY DECORATING

Protein creams have low nutritional and biological value, due to low content of vitamins, micro- and macroelements. The article presents ways to solve the problem proposed by scientists, enrichment with vitamins and minerals due to fruit and vegetable purees, the introduction of powders and extracts of medicinal plants, and replacement of the egg protein with other types of proteins. The comparative characteristics of egg and whey proteins indicate the expediency of using the last one in the production of previously developed protein creams with reduced sugar.