Релевантность проблемы модификации рецептурного состава пряничных изделий в соответствии с требованиями современной нутрициологии заключается в поиске натуральных ингредиентов, обеспечивающих возможность частичной или полной замены патоки и инвертного сиропа, способствующих повышению пищевой ценности, снижению энергетической ценности, себестоимости и продлению сроков свежести. В данном контексте исключительный интерес представляет концентрированная паста из корнеплодов сахарной свеклы c массовой долей сухих веществ 45,0%., содержащая уникальный ансамбль природных компонентов, в том числе, натуральных сахаров в высоких концентрациях, что позволяет рассматривать их в качестве перспективных сахаросодержащих ингредиентов, применение которых предоставляет широкие возможности для повышения пищевой ценности и создания новых видов пряничных изделий. Образцы пряников готовили в лабораторных условиях с частичной (50,0%) и полной заменой рецептурного количества крахмальной патоки концентрированной пастой из сахарной свеклы в пересчете на сухие вещества. Исследовано влияние пасты на свойства теста и показатели качества готовых изделий. Установлено, что введение пасты в состав рецептуры способствовало снижению жидкой фракции теста и, как следствие, увеличению его вязкости. Выявлено положительное влияние пасты из сахарной свеклы на показатели качества готовых изделий. У образцов сырцовых пряников, полученных с частичной или полной заменой патоки в рецептуре, отмечалось увеличение удельного объёма соответственно на 6,7 и 15,1%, намокаемости – на 2,7 и 6,1%, плотность уменьшалась на 6,4 и 14,5% по сравнению с контролем. Экспериментальные образцы пряников отличались более нежным вкусом, золотистой окраской, равномерной пористостью, хорошей (менее расплывчатой) формой. При этом, по сравнению с контролем, содержание белка выше - на 1,6 и 6,3%, пищевых волокон – на 4,9 и 7,3 %, отмечалось снижение массовой доли углеводов на 0,5 и 1,0% и энергетической ценности – на 1,3 и 2,5 ккал на 100 г продукта. Установлено, что пряники, упакованные в полипропиленовую пленку, при хранении при температуре 30±2 оС и относительной влажности воздуха не более 70,0 % в течение 25 суток сохраняли высокие органолептические показатели и демонстрировали микробиологическую стабильность. Исследуемые образцы пряников соответствовали гигиеническим нормативам безопасности пищевой продукции СанПиН №0366-19 (Узбекистан) и требованиям ТР ТС 021/2011 О безопасности пищевой продукции. Разработана рецептура сырцовых пряников с использованием концентрированной пасты из корнеплодов сахарной свеклы, которая прошла успешную апробацию в условиях ООО «Pasquale» (г. Бухара). Утверждена рецептура на данный вид продукции и разработан проект стандарта предприятия.

It has been indicated that, according to very numerous studies, substantial indicators of the functionality of fatty products are the ratio of polyunsaturated fatty acids (PUFAs) of ω6 and ω3 families, as well as the ratio of the sum of saturated, monounsaturated and polyunsaturated fatty acids (SFA:MUFA:PUFA). Points related to the fortification of the functional properties of fat products of a target (special) purpose by combining their composition with the use of crushed non-defatted (full-fat) masses of oily flax and sesame seeds have been considered. The biological potential of the crushed non-defatted mass of oil flax seeds as a promising component for the enrichment of PUFA of ω3 group of new food vegetable-fat composite mixtures for special purposes have been theoretically substantiated. Insofar as margarines, which are often not balanced in terms of the ratio of fatty acids ω6 and ω3, are usually included as a fat component in the recipes of many bakery and flour confectionery products, this article proposes pre-mixing margarine with non-defatted crushed mass of oil flax and sesame seeds, without extracting the oil from their composition, before adding it to the dough.

The possibilities of obtaining special fat products for baking and confectionery products based on two-stage hydrogenation, both on stationary promoted and dispersed catalysts, are investigated. At the same time, at the first stage, non-selective partial hydrogenation was carried out to obtain liquid baking fats characterized by a sufficient amount of solid glycerides, and at the second stage, this partially hydrogenated fat was subjected to final selective hydrogenation to obtain high-solid confectionery fat. In order to enrich the obtained fats with polyunsaturated fatty acids of the group ω-3, it was first proposed to mix these fats with non-fat flaxseed flour to obtain functional fat-flour compositions.

The article is devoted to the current problem of increasing the nutritional value and safety of flour confectionery products. The possibility of using white mulberry powder as a sugar substitute in the formulation of this type of product has been revealed. The analysis of the chemical composition of the powder has been carried out. It has been found to be prone to caking and clumping, making it difficult to dose. The expediency of using additives with a high content of dietary fiber (cellulose) as anti-caking agents has been substantiated. Particular attention is paid to the plant fibers "Sanacel Wheat 90" and "Vitazel", wheat bran and germ product. On the example of two-phase free-flowing systems, the possibility of controlling the structural and mechanical properties of dispersed systems has been proved. The ratio of the ingredients of the mixture was established, proposals for their use in the production of flour confectionery were developed.

Research on the use of natural enrichment additives from vegetable raw materials is becoming increasingly important in solving the problem of providing the population with a complete and nutritionally balanced diet. The article covers a method for solving this urgent problem on the example of “Tahini” sesame paste, characterized by a reduced content of polyunsaturated fatty acids of the ω-3 family, in particular, αlinolenic acid. Authors used non-traditional raw materials for this product in order to enrich the paste. The purpose of research was to develop a recipe and technology for the production of sesame paste with the additional use of oil flax seeds to increase the nutritional value of the product. The task of research was to determine the possibility of using oil flax seeds for partial replacement of sesame seeds in the recipe of Tahini paste to enrich its chemical composition with essential fatty acids of the ω-3 family and minor biologically active nutrients. The objects of research were sesame seeds of the variety “Tashkentsky – 122” (GOST 12095-76. Sesame for processing. Specifications), flax seeds of the oilseed variety “Bakhmalsky – 2” (GOST 10582-76. Oil flax seeds. Industrial raw materials. Specifications), “Tahini” sesame paste (TS 10.39.22-2019. “Tahini” sesame paste, peanut butter, and other nut butters. Specifications). The experimental part of the work was carried out in the laboratories of the “Food technology” Department of the Bukhara Engineering-Technological Institute. The dependence of the influence of oil flax seeds on the quality and nutritional value of the finished product has been described. During the research, traditional methods for the laboratories of food production enterprises in order to study the properties of raw materials and finished products have been used. Effectiveness of the use of this additive to increase the nutritional value of the pasta has been substantiated. The authors consider it possible jointly using sesame seeds and oil flax in the production of “Tahini” sesame paste.