Development of flour confectionery for herodietic purposes

Abstract

A protein component was modeled based on a mixture of milk protein concentrate and high-protein flour from sunflower shrot, which has a complete set of amino acids that meet the requirements for a reference protein. The use of a simulated protein component in the muffin recipe composition is proposed, which contributes to an increase in the content of complete protein. A modification of the muffin's carbohydrate profile has been carried out, which consists in replacing wheaten flour with a composition containing rye-oat flour, as well as in excluding a part of sugar and introducing an ingredient that does not cause a hyperglycemic effect - a sweetener trehalose. The introduction of milk thistle seedling sublimate provides the content of silymarin - a natural composition of biologically active substances in the finished product. This allows the developed product to be positioned as goods of gerodietetic purpose.