The use of powder blueberries in pastry

The aim of this study was to determine the opportunity of developing new formulations of flour confectionery products with increased nutritional value, the expansion of the resource base and the use of unconventional materials. The possibility of replacing a portion of the flour in the production of powder blueberry pastry products was investigated. For formulating the cake berries blueberry we used powder in a dosage of 3,5; 4,5; 5,5 % to flour. The study identified the organoleptic and physico-chemical parameters. As a result of analysis the finished product revealed that the product with the addition of 3,5 % blueberry powder had better organoleptic and physico-chemical parameters. Cake with blueberry powder has a high nutritional value; the product is enriched with fiber, organic acids and vitamins.