Biological Value of Pumpkin Powder when Used in Production

Authors

  • Sh. Sh. Baqoyeva Bukhara Engineering and Technology Institute, Bukhara, Uzbekistan
  • B. N. Amanov Bukhara Engineering and Technology Institute, Bukhara, Uzbekistan
  • Z. M. Amonova Bukhara Engineering and Technology Institute, Bukhara, Uzbekistan

Keywords:

nutritional value, enrichment, flour confectionery, pumpkin flour, semi-finished biscuit product, vitamin C, beta-carotene

Abstract

Its use for the enrichment of flour confectionery products with vitamins, minerals and dietary fiber is substantiated. It is proposed to use pumpkin flour in the amount of 5-15% by weight of wheat flour in the production of basic biscuit. The article is devoted to expanding the range of enriched flour confectionery products. The technology of a biscuit semi-finished product of increased nutritional value with the addition of pumpkin flour is proposed. An analysis of the chemical composition of pumpkin flour is presented.

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Published

2023-04-29

How to Cite

Baqoyeva, S. S., Amanov, B. N., & Amonova, Z. M. (2023). Biological Value of Pumpkin Powder when Used in Production. EUROPEAN JOURNAL OF INNOVATION IN NONFORMAL EDUCATION, 3(4), 133–137. Retrieved from http://inovatus.es/index.php/ejine/article/view/1629

Issue

Vol. 3 No. 4 (2023): European Journal of Innovation in Nonformal Education

Section

Articles