DEVELOPING A TECHNOLOGY FOR PRODUCTING HALVAH ENRICHED WITH BIOLOGICALLY ACTIVE SUBSTANCES OF GRAPE SEEDS

Abstract

To improve the quality of products and constantly expand the range in the production of sugary confectionery products, it is necessary to use non-traditional raw materials, and in particular raw materials of local origin. To achieve this goal, the use of secondary products of production is especially important.
The purpose of this study is to develop recipes and a technology for the production of halvah based on wheat flour enriched with biologically active substances of grape seed flour.
The object of the study were the seeds from lyo varieties of grapes, as well as halvah obtained with the addition of flour from grape seeds. In order to increase the nutritional and biological value of traditional halvah, as well as to expand the range, grape seed flour was introduced into the halvah recipes in the amount of 5%, 10% and 20% of the total mass of wheat flour.
The physicochemical parameters of wheat flour and grape seed flour, as well as the total amount of phenolic substances in grape seed flour were determined. The influence of various dosages of non-traditional vegetable raw materials on the organoleptic characteristics of halvah has been studied. The practical possibility of replacing wheat flour in the halvah recipe with grape seed flour in the amount of up to 10% has been established.
Based on the studies carried out, it can be concluded that the partial replacement of wheat flour with grape seed flour will allow to enrich the assortment, as well as give the finished product new taste qualities