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ENRICHMENT OF FLOUR CONFECTIONERY PRODUCTS WITH FUNCTIONAL INGREDIENTS
Journal: International Scientific Journal "Internauka" (Vol.2, No. 70)Publication Date: 2019-05-31
Authors : Ishchenko Tetiana; Dochynets Inha; Skrybchenko Anastasiia;
Page : 36-39
Keywords : banana muffins; fiber; wheat bran;
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Abstract
Substantiated the use of wheat bran as a functional ingredient that enriches the Banana Muffins with edible fibers. The energy value and nutrient content of the functional dish have been determined. The expediency of using the selected enrichment component, which gives the dish the healing properties, is proved.
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Last modified: 2020-02-20 22:18:28