INFLUENCE OF PHYTOSUPPLEMENTS GROWING IN UZBEKISTAN ON THE QUALITY OF FLOUR PRODUCTS

Abstract

The aim of the study was to develop a recipe and technology for the preparation of lingering cookies, gingerbread, rusks with medicinal herbs: peppermint (Mentha piperíta), camel thorn (Alhagi pseudalhagi), stevia (Stevia rebaudiana Bertoni), growing in Uzbekistan. The chemical composition of the used phytoadditives was studied.It has been established that the addition of powders of medicinal plants in dosages from 0.5% to 2.0% has a positive effect on the quality of finished products (hard cookies, gingerbread). The products were distinguished by good porosity, pleasant smell and taste, additionally enriched with vitamins, microelements to a level corresponding to the physiological needs of a person. An increase in the concentration of powders to 2.5% or more in flour confectionery products leads to the appearance of a slight bitterness in taste, a slight darkening of the crumb of products and a deterioration in its porosity structure. In the production of crackers, the recommended dosage of A. Pseudalhagi powder is 5% by weight of flour and 25% of the calculated amount of water with the addition of A. Pseudalhagi extract. The use of plant powders slows down the process of staling, lengthens the shelf life, preventing the molding process of products. The authors consider it possible to use medicinal herbs: peppermint (Méntha piperíta), camel thorn (Alhagi pseudalhagi), stevia (Stevia rebaudiana Bertoni) growing in Uzbekistan in the production of long biscuits, gingerbread, crackers for medical purposes while maintaining satisfactory organoleptic and physical properties. - chemical indicators.