THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN

A technology of pastry, namely cakes, recommended for nutrition of primary school age children has been developed. Selected formula ingredients used in the manufacture of cakes such as fruit and vegetable supplement including mashed tubers of Jerusalem artichoke and subtropical fruits puree are grounded. The puree is composed of persimmon fruits, oranges and fruits of feijoa which are sources of dietary fiber, vitamins and minerals necessary for the development and proper functioning of the child's body and have beneficial effect on the function of gastrointestinal tract of school age children. The use of cottage cheese as a main component of the formula provides a product with reduced calories, high nutritional and biological values, as it contains dietary nutrients vital for the full development of the child's body. Cake formula makes it possible to develop finished products with good chemical composition and organoleptic properties. Thus, the content of essential amino acids in cupcakes based on designed recipes with the addition of mashed Jerusalem artichoke : orange puree; Jerusalem artichoke : feijoa puree; Jerusalem artichoke : persimmon puree amounted to 5.89 ± 0.24, 5.63 ± 0.28, 5.43 ± 0.27 g, respectively. This content can meet the daily requirement for these substances by an average of 25%. Eating of 100 grams of cupcakes also meets the daily requirement for vitamins by an average of 21-24%, and minerals: 22% of calcium, 50% of magnesium, 28% of phosphorus and 3.2% of iron. Thus, the developed pastry can be recommended for nutrition of primary school age children.