The article presents the results of research on the development of a technology for low-sugar cake with the use of date syrup and avocado puree intended for nutrition of pregnant women. Based on the storage capacity results, it was found that the weight loss of the control cake sample does not depend on the addition of date syrup and avocado puree to the recipe. The results of the organoleptic evaluation of the samples showed that at the end of the shelf life the muffins were suitable for consumption with only a slight loss of the severity of taste and smell. Calculation of the nutritional value of the developed products showed that the consumption of 100 g of the developed cake will increase the coverage of the daily requirement of pregnant women in potassium by 4,9 % compared to the control sample, in calcium – by 0,7 %, in magnesium – by 3,2 %, in iron – by 0,7 %, in vitamins B9 – by 3,5 % and E – by 2,4 %. The energy value of the developed product is reduced by 64 kcal in comparison with the control sample.

No abstract