IMPROVING IRISH SCONE TECHNOLOGY WITH IMPROVED BIOLOGICAL VALUE

Abstract

The article considers the possibility of increasing the biological value of flour confectionery products thanks to the use of meal from pumpkin seeds and oat bran. There is a shortage of minerals, vitamins and other minor nutrients, dietary fibers in the diets of the population of Ukraine against the background of consumption of excessive amounts of sucrose and animal fats. One of the ways to solve this problem is the development of functional food products, in particular functional dietary supplements using dietary supplements and plant raw materials. Promising raw materials for use in BKV are pumpkin seed meal and oat bran, which contain a significant amount of dietary fiber. The expediency of their use in order to improve the nutritional value and increase the biological value of BKV has been proven. It is advisable to introduce BKV into the diet as health-improving, therapeutic and preventive dishes. According to the results of the conducted research, the technology of functional BKV with improved content of essential nutrients was developed. Based on the obtained data, it can be concluded that the developed BKV enrich the human diet with deficient nutrients and reduce the amount of easily digestible carbohydrates. Developed BKV can be recommended in diets to improve digestion and strengthen immunity. The social efficiency of the developed BKV technology consists in expanding the assortment of dessert dishes with a reduced amount of easily digestible carbohydrates. The developed BKV can be recommended for children's nutrition, in the daily diets of people working in heavy industry, living in ecologically polluted areas and all strata of the population, to meet consumer demand for functional food products, and will also contribute to improving the quality of nutrition and improving the health of the population of Ukraine. The developed BKV can be used in restaurants