The use of pumpkin pulp in the technology of donuts production

The research objective was the definition of the dose of application of dried-up pumpkin pulp by production of donuts providing the best indicators of the quality of bakery products. As the material for carrying out the research pumpkin pulp received as a by-product of the production of pumpkin juice was used. The pulp was exposed to drying in laboratory conditions by means of electric dryer. Test baking of bakery products according to test options was carried out in laboratory conditions. Pumpkin pulp was brought at kneading dough in mixes with dry ingredients. The pulp was added in the percentage to the mass of flour by options in various dosages. The indicators of the quality of pumpkin pulp and finished products were determined by the standard techniques. Nutrition and power value of donuts were defined by calculation method. The research showed that using dried-up pumpkin press allowed to enrich vitamin and mineral structure of a ready-made product and to improve consumer properties of donuts. The results of the expertise of the quality of test pastries carried out in laboratory conditions on organoleptic and physical and chemical indicators of the quality show that introduction to the compounding of donuts of 2 % of pumpkin pulp, allows receiving full-fledged food product of functional purpose which more satisfies the requirement in digestible carbohydrates and is an irreplaceable supplier of mineral substances.