title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ ÑÐ»Ð°Ð´ÐºÐ¸Ñ Ð±Ð»ÑÐ´ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¾Ð²ÑÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of technology for functional sweet dishes based on oat flour
Creators: name: ÐÐ¾Ð·Ð»Ð¾Ð²Ð°, ÐÐ»ÐµÐ½Ð°
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: 2024
Subjects: Ð¿Ð¸ÑÑÐµÐ²ÑÐµ ÐºÐ¸ÑÐµÐ»Ð¸
Ð¾Ð²ÑÑÐ½Ð°Ñ Ð¼ÑÐºÐ°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐ¹ ÑÐµÑ
drinking kissels
oat flour
quality indicators
specialized workshop

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description: The purpose of this work is to develop a technology for functional sweet dishes based on oat flour. The subject of the work is the functional properties of the developed sweet dishes. Empirical and computational research methods were used to determine functional properties. All developed fruit-and-berry kissels are functional according to such indicators as the content of vitamin C and the trace element manganese, dishes based on apricot puree also show functional properties according to such indicators as the content of dietary fibers and chromium. In the course of the graduation qualification work, recipes for functional sweet dishes based on oat flour were developed using an alternative thickener, fruit and berry puree, and rosehip extract. During the work, technologies for functional sweet dishes were developed, and a specialized workshop project for their production was created The following databases were used when writing the literature review: CYBERLENINKA, SPbPU EB, eLIBRARY.RU, Google Scholar. Statistical processing of experimental data was carried out using the LibreOffice Calc spreadsheet processor. Graphic materials were developed using the CAD platform nanoCAD.