Increasing the nutritional value of the biscuit roll

Currently, in the technology of flour confectionery products, it is important to use non-traditional types of raw materials of plant origin. Therefore, in this work, spinach was used as an enricher in biscuit roll, since it is rich in vitamins and minerals, which increases the nutritional value of the product. The purpose of the research is to determine the effect of spinach puree on organoleptic characteristics, chemical composition, nutritional and energy value of flour confectionery. We used generally accepted methods for studying the quality indicators of finished products. The chemical composition of the roll was determined by standard methods. The nutritional and energy value of the cake, the degree of coverage of the daily requirement for nutrients was calculated using the «COMPLEX» program developed at the Department of Technology of Bakery, Confectionery, Pasta and Grain Processing VSUETAnalysis of the results revealed that the prototype had the best organoleptic characteristics. The calculation of nutritional value showed that the use of 100 g of biscuit roll due to its chemical composition will ensure the degree of satisfaction of the daily intake of an average of protein by 7.5%, fat - 20%, carbohydrates - 12%, dietary fiber - 8.3%, mineral substances - 0.8-41.5%, vitamins - 5-83.5%. Thus, a biscuit roll of increased nutritional value was obtained due to its enrichment with spinach puree, which will expand the range of flour confectionery products.