lncreasing the nutritional value of canned desserts using sprouted grain

Abstract

The article presents the results of the development of new types of canned desserts using sprouted wheat and buckwheat grains as а source ofvegetaЬie protein, carbohydтates and dietary fiber. Optimum ratios of gernrinated grains, fruit and other components have been inves:tigated, in connection with this the ratios of recipe components of canned desserts have been established, at which end products will have high organoleptic characteristics. The objects of the research were model samples of desserts with sea buckthorn or Ыackcurrant and sprouted grain. Research on raw materia.ls became the basis for designing formulations and developing technology for obtaining new types of canned products, in which components mutually complement each other Ьу valuaЬle nutrients. Ву mass concentration of functional ingredients such as vitamins В,, В,, Е, 13 -carotene and dietary fiber, desserts can refer to functional products.