Effect Of Oat Flour On Nutrition And Organoleptic Properties In Confectionery Products
Keywords:
Oatmeal, Confectionery products, Local raw materials, Nutritional value, Organoleptic properties, Bread and cookies, Quality indicators.Abstract
The article studies the possibilities of improving the nutritional and organoleptic qualities of flour obtained from grains of oat varieties grown in the Republic of Karakalpakstan in the preparation of confectionery products. Through laboratory experiments, biscuit and cookie products were prepared, their chemical composition, energy value and organoleptic indicators were analyzed. The results showed that 20–30% of oat flour increases the content of protein, carbohydrates, vitamins and minerals in the products, and also optimizes their taste, structure and color.
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