Prospects for using powders from pumpkin pulp and rose hips in bakery products

Abstract

Research to study the influence of pumpkin and rosehip powders obtained by infrared drying on sensory characteristics, nutritional value and cost of raw materials for bakery products made from premium grade wheat flour has been carried out at the Department of Technology and Organization of Food Production of Novosibirsk State Technical University. The objects of the study are two types of powders made using infrared drying of pumpkin pulp and rose hips, and products using these herbal additives. A flowchart for producing these powders has been developed and demonstrated. The use of infrared radiation as a drying method allows you to preserve a larger amount of useful substances, including vitamin C. Three samples of products were made with different mass fractions of pumpkin and rosehip powders instead of wheat flour. The introduction of powders into products led to an improvement in the organoleptic parameters of the samples. The appearance has remained virtually unchanged, but the texture has improved, and the taste and smell have acquired a light fruity tint. The optimal mass fraction of powders was 4+4 % relative to the mass of wheat flour, which corresponds to experimental sample 3, which has a more pleasant taste and attractive appearance compared to control sample 1. A comparative analysis of the nutritional value of these samples has been carried out. Sample 3 contained beta-carotene and ascorbic acid absent in the control sample 1. The cost of a raw material set for a product sample with an optimal mass fraction of powders weighing 480 g increased by 6.4 rubles (43.8 %) compared to the control sample and is justified by the presence of pumpkin and rosehip powders increasing the organoleptic properties and nutritional value of the product. The resulting product can be sold to a wide range of consumers with different income levels.