Enrichment of farinaceous dishes for functional nutrition with fruit powders of wild plants

Abstract

To meet the needs of the population and improve the diet, it is necessary to apply technologies using new raw materials. Non-traditional types of raw materials with biological and high nutritional value are one of the ways to expand the assortment of functional food products.  The aim of the research is to study the effect of fruit powders from wild plants on the biological and nutritional value of farinaceous dishes. The objects of the research are the most promising fruits of wild plants of the foothill zone of the Republic of Adygea: oriental apple tree (Malus orientalis), cinnamon rosehip (Rosa cinnamomeal), hawthorn (Crataegus pentagyna W.K.).  The article presents the results of the research of the use of fruit powder additives obtained from rose hips, hawthorn and oriental apple in the production of farinaceous dishes (crapes, flippers and pancakes). The influence of 5%, 10% and 15% dosages of fruit powders on the organoleptic and physical and chemical indicators of the quality of flour dishes has been established. The optimal dosages of fruit powders from wild plants when baking farinaceous dishes have been determined. Powders obtained from the fruits of wild plants are rich in biologically active substances, which will enrich farinaceous dishes (crapes, flippers and pancakes) and give them a functional focus.