[Method of producing praline sweets]
1997
Karnaushenko, L.I. | Iorgachova, K.H. | Kaluhina, I.M.
At present development of new technologies is aimed at producing products for human treatment, prophylaxis and diet. At Odessa State Academy of Food Technologies (Ukraine) the technology is developed of producing a flour from swollen grains of amaranthus. This product is characterized by presence of biologically active substances (Ca, Mg, Fe, lipids, vitamins B1 and B2), a well balanced by aminoacid content high-quality protein, close by nutritive value to a milk protein, and has radioprotective properties. It is proposed to be entered as a food additive to praline sweets in amount 3-13 % when preparing the dry mass through kneading of receipt components. Using the flour of amaranthus makes it possible to partially save on expensive raw materials - peanut and sugar, to improve sweets' physico-chemical, rheological and organoleptic properties and to give them radioprotective ones
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