CURRENT TRENDS IN FUNCTIONAL FOOD DEVELOPMENT

Authors

  • M. Z. Ashurova Bukhara Engineering Technological Institute
  • G.X. Sulaimanova Bukhara Engineering Technological Institute
  • N .X. Ganiyeva Bukhara Engineering Technological Institute

DOI:

https://doi.org/10.17605/OSF.IO/BY6FW

Keywords:

pumpkin seed powder; rational nutrition; functional food product; sand semi-finished product, biscuit semi-finished product.

Abstract

From pumpkin seeds it is possible to obtain a unique prescription component for flour confectionery - powder. Pumpkin seed powder has a diverse chemical composition of biologically active components, which proves its effectiveness as a functional food raw material. The article discusses the composition of pumpkin seed powder and the possibility of using it as a raw material for the production of flour culinary and confectionery products.

Published

2023-02-18

How to Cite

M. Z. Ashurova, G.X. Sulaimanova, & N .X. Ganiyeva. (2023). CURRENT TRENDS IN FUNCTIONAL FOOD DEVELOPMENT. Innovative Technologica: Methodical Research Journal, 4(02), 49–61. https://doi.org/10.17605/OSF.IO/BY6FW

Issue

Vol. 4 No. 02 (2023): it.academiascience

Section

Articles