title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð¾ÑÐµÐ½ÐºÐ° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÑÑÑ Ð¸Ñ ÑÐ¼ÐµÑÐµÐ¹ (Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð²) Ð´Ð»Ñ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð¾ÑÐ²ÐµÑÐ°ÑÑÐ¸Ñ ÐºÑÐ¸ÑÐµÑÐ¸ÑÐ¼ Ð¸ Ð¿ÑÐ¸Ð½ÑÐ¸Ð¿Ð°Ð¼ Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Formation of quality and evaluation of consumer properties of dry mixtures (semi-finished products) for preparation of flour confectioneri products meeting the criteria and principles of healthy food
Creators: name: Ð§ÑÑÐºÐ¸Ð½Ð°, ÐÐ¸ÐºÑÐ¾ÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2021
Subjects: Ð¼ÑÑÐ½ÑÐµ ÑÐ¼ÐµÑÐ¸ Ð´Ð»Ñ ÐºÐµÐºÑÐ¾Ð²
Ð¼ÑÐºÐ° Ð¸Ð· Ð·ÐµÐ»ÐµÐ½ÑÑ Ð±Ð°Ð½Ð°Ð½Ð¾Ð²
ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
flour mixes for muffins
green banana flour
quality expertise
healthy eating

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ Ð¾ÑÐµÐ½ÐºÐµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¼ÑÑÐ½ÑÑ ÑÐ¼ÐµÑÐµÐ¹ Ð´Ð»Ñ ÐºÐµÐºÑÐ¾Ð² Ð¿ÑÐ¾ÑÐ¸Ð»Ð°ÐºÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð½Ð°Ð·Ð½Ð°ÑÐµÐ½Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¼ÑÐºÐ¸ Ð¸Ð· Ð·ÐµÐ»ÐµÐ½ÑÑ Ð±Ð°Ð½Ð°Ð½Ð¾Ð². ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð¾Ð±Ð·Ð¾Ñ Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¸ Ð·Ð°ÑÑÐ±ÐµÐ¶Ð½Ð¾Ð¹ Ð½Ð°ÑÑÐ½Ð¾Ð¹ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¿Ð¾ ÑÐµÐ¼Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. 2. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÑÑÐºÑÑÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÐºÐµÐºÑÐ¾Ð², ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¸Ð½ÑÐ¾ÑÐ¼Ð°ÑÐ¸Ð¸, Ð·Ð°ÑÐ²Ð»ÐµÐ½Ð½Ð¾Ð¹ Ð² Ð¼Ð°ÑÐºÐ¸ÑÐ¾Ð²ÐºÐµ ÑÑÑÐ¸Ñ ÑÐ¼ÐµÑÐµÐ¹ Ð´Ð»Ñ ÐºÐµÐºÑÐ¾Ð² Ð² Ð¸Ð½ÑÐµÑÐ½ÐµÑ Ð¼Ð°Ð³Ð°Ð·Ð¸Ð½Ð°Ñ, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð¿Ð¾ ÐµÐµ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ. 3. ÐÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ñ Ð¿Ð¾ÐºÑÐ¿Ð°ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð² Ð´Ð»Ñ Ð±ÑÑÑÑÐ¾Ð³Ð¾ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¸ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ. 4. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÐµÑÐµÐ¿ÑÑÑÑ ÐºÐµÐºÑÐ¾Ð² Â«Ð´ÐµÑÐµÑÑ ÐºÐµÐºÑ Ð² ÑÐ°ÑÐºÐµÂ» ÑÐ¾ÐºÐ¾Ð»Ð°Ð´Ð½ÑÐ¹ Ð¿ÑÐ¾ÑÐ¸Ð»Ð°ÐºÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð½Ð°Ð·Ð½Ð°ÑÐµÐ½Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¼ÑÐºÐ¸ Ð¸Ð· Ð·ÐµÐ»ÐµÐ½ÑÑ Ð±Ð°Ð½Ð°Ð½Ð¾Ð² Ð² ÑÐ°Ð·Ð½ÑÑ ÑÐ¾Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸ÑÑ. 5. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÐºÐµÐºÑÐ¾Ð² Â«Ð´ÐµÑÐµÑÑ ÐºÐµÐºÑ Ð² ÑÐ°ÑÐºÐµÂ» ÑÐ¾ÐºÐ¾Ð»Ð°Ð´Ð½ÑÐ¹ Ð¿ÑÐ¾ÑÐ¸Ð»Ð°ÐºÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð½Ð°Ð·Ð½Ð°ÑÐµÐ½Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¼ÑÐºÐ¸ Ð¸Ð· Ð·ÐµÐ»ÐµÐ½ÑÑ Ð±Ð°Ð½Ð°Ð½Ð¾Ð² Ð¿Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð² ÐÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ ÑÐµÑÐ²Ð¸ÑÐ° Ð¸ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ð¸. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐµ Ð¸ Ð¾Ð±ÑÐµÐ¿ÑÐ¸Ð·Ð½Ð°Ð½Ð½ÑÐµ Ð² ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ (Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð²Ð½ÐµÑÐ½ÐµÐ³Ð¾ Ð²Ð¸Ð´Ð°, ÑÐ²ÐµÑÐ°, Ð·Ð°Ð¿Ð°ÑÐ°, ÑÑÑÑÐºÑÑÑÑ) ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ (Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¼Ð°ÑÑÐ¾Ð²Ð¾Ð¹ Ð´Ð¾Ð»Ð¸ Ð²Ð»Ð°Ð³Ð¸, ÑÐµÐ»Ð¾ÑÐ½Ð¾ÑÑÐ¸, Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð²Ð¾Ð´Ñ, Ð½Ð°Ð±ÑÑÐ°ÐµÐ¼Ð¾ÑÑÐ¸, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð´ÐµÑÐ¾ÑÐ¼Ð°ÑÐ¸Ð¾Ð½Ð½ÑÑ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸Ðº Ð¼ÑÐºÐ¸ÑÐ°). Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¼ÑÑÐ½ÑÑ ÑÐ¼ÐµÑÐµÐ¹ Ð´Ð»Ñ ÐºÐµÐºÑÐ¾Ð² Ð¿ÑÐ¾ÑÐ¸Ð»Ð°ÐºÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð½Ð°Ð·Ð½Ð°ÑÐµÐ½Ð¸Ñ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð±Ð°Ð½Ð°Ð½Ð¾Ð²Ð¾Ð¹ Ð¼ÑÐºÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð² ÑÐ²Ð¾Ñ Ð¾ÑÐµÑÐµÐ´Ñ Ð¼Ð¾Ð³ÑÑ Ð±ÑÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ Ð´Ð»Ñ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð¸ Ð´Ð»Ñ ÑÐ°ÑÑÐ¸ÑÐµÐ½Ð¸Ñ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð³Ð¾ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°.
description: This work is devoted to the development of a recipe and an assessment of the consumer properties of flour mixtures for preventive muffins using banana flour. Tasks that were solved during the study: 1. A review of domestic and foreign scientific literature on the topic of research is carried out. 2. The analysis of the structure of the assortment of muffins, presented on the market of St. Petersburg, carried out a comparative characteristic of the information declared in the labeling of dry mixes for muffins in online stores, developed proposals for its improvement. 3. Analyzed the consumer preferences of products for fast food and food. 4. Recipes and a technological scheme for the preparation of âdessert cupcake in a cupâ chocolate prophylactic use of banana flour in different proportions have been developed. 5. The quality of the âdessert cupcake in a cupâ chocolate prophylactic using banana flour was assessed in terms of organoleptic and physicochemical indicators. The research was carried out on the basis of the laboratory for the examination of consumer goods of the Higher School of Service and Trade. The work uses standard and generally recognized research methods in commodity science: organoleptic (determination of appearance, color, odor, structure) physicochemical (determination of the mass fraction of moisture, alkalinity, water activity, swelling, determination of the deformation characteristics of the crumb). Formulations and technologies for the preparation of flour mixtures for preventive muffins with the use of banana flour have been developed, which in turn can be used to ensure a healthy diet and to expand the trade range.