USAGE OF PUMPKIN PUREE IN THE PRODUCTION OF NATIONAL BAKERY PRODUCTS

The paper presents the developed recipe and evaluation of consumer properties of a bakery product for functional purpose with the addition of pumpkin puree. The developed recipe is characterized by the following physico-chemical and consumer properties: a high content of physiologically functional ingredients, such as dietary fiber, vitamins causes a high nutritional value and functional properties of the developed products, and also confirms the possibility of their use in the dietary eating of people, prone to various diseases in order to normalize nutritional status.