USE OF PLANT RAW MATERIALS TO INCREASE THE BIOLOGICAL VALUE OF MUFFINS

Abstract

Flour confectionery products (FCP) are widely consumed in the modern diet, yet they often lack essential nutrients such as dietary fiber, vitamins, and minerals, resulting in low nutritional and functional value. Enhancing FCP with plant-based ingredients rich in biologically active compounds offers a promising approach to improving public health.

This study focuses on developing muffin technology using plant-based ingredients - oat bran and grape pomace powder - as partial substitutes for wheat flour. Literature analysis confirmed that these ingredients are valuable sources of dietary fiber, micronutrients, and biologically active substances.

Based on sensory evaluation, the optimal formulation was identified by replacing 10% of wheat flour with oat bran and grape pomace powder. Nutritional analysis revealed that the modified muffins had significantly improved properties: dietary fiber content increased by 2.4 times; levels of phosphorus, magnesium, B-group vitamins, and vitamin C rose; and caloric content decreased by 16%.

A technological flowchart and quality model for producing enriched muffins were developed. The improved sensory qualities and enhanced nutritional value suggest that these muffins are suitable for regular consumption and may serve a preventive health function. The product has good prospects for industrial production and use in the restaurant sector.