THE EFFECT OF BEET FIBER ON THE EVALUATION OF THE QUALITY OF GINGERBREAD
2022
Shabanova I.A. (Gorsky State Agrarian University) | Tokhtieva L. Kh. (Gorsky State Agrarian University) | Tsugkieva V.B. (Gorsky State Agrarian University) | Doev D.N. (Gorsky State Agrarian University) | Datieva B.A. (Gorsky State Agrarian University)
The article examines the assessment of the quality of table beet root crops and gingerbread prepared raw. The researchdetermines the content of dietary fiber in beets, which reaches 2.5%, while the content of carbohydrates amounted to 8.8%, andpectin substances - 1.2%. Beetroot was added in fresh grated form in the amount of 5.0, 7.5 and 10 g instead of flour. The highestcontent of dietary fiber in gingerbread was revealed in the third variant - up to 2.5%. Gingerbread products prepared with theaddition of 7.5 g of beetroot (or 1.5% of the total weight of flour) were the best in organoleptic evaluation. The introduction ofbeet fiber in the production of gingerbread makes it possible to use it as a functional product.
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