Quality characteristics of muffins enriched with biologically active substances from plant sources

The aim of the study is to investigate the quality indicators of muffins enriched with biologically active substances of local plant sources. Objectives: analysis of effective alternative plant sources of biologically active substances; study of their chemical composition and properties and the possibility of including them in the recipe; development of a technology for preparing muffins with increased nutritional value. The stu-dies were conducted at the Far Eastern State Agrarian University. In the course of the work, generally ac-cepted methods for studying the properties of raw materials, semi-finished products and finished products were used. The finished muffins were assessed according to the following indicators: organoleptic indica-tors – according to GOST 5897-90; mass fraction of moisture - according to GOST 5900-2014; alkalinity – according to GOST 5898-2022, wettability – according to GOST 10114-80. In the study, non-traditional raw materials of Far Eastern origin were used as plant sources of biologically active substances – Dahurian rose (Rosa davurica Pall.), Victoria rhubarb (Rheum rhabarbarum Victoria) and Dahurian larch extract (Lárix gmélinii) – Lavitol-arabinogalactan (TU 9325-008-70692152-08). The paper presents the de-velopment of an enriched muffin recipe with a complete replacement of the recipe amount of raisins with candied rhubarb and the inclusion of 6 % rosehip powder and 3 % Lavitol-arabinogalactan to the mass of flour. The use of non-traditional plant raw materials had a positive effect on both the rheological properties of the muffin dough and the finished product, as well as on their organoleptic properties, and the content of a large number of vitamins, minerals, dietary fiber and other components in the raw materials contributed to a decrease in caloric content and an increase in the nutritional and biological value of the muffins.