ІRSTІ 65.35.03                                                                                       №4 (2019г.)

Mamayeva L.A., Zhumaliyeva G.E., Muratbekova K.M., Yerbulekova M.T.  

The authors have developed the technology of flour confectionery products for functional purposes with the use of fruit from the hips. In this case, the influence of puree from rose hips on the physicochemical parameters of cupcakes was studied. It is noted that with the increase in the amount of puree introduced from the hips, instead of raisins, the moisture of the cupcakes increases. The alkalinity of cupcakes increases with the increase in the amount of puree introduced from the hips, instead of raisins. The increase in the acidity of cupcakes is associated with a high content of acids in puree from rose hips. It has been established that the mass fraction of ash in cupcakes increases with the increase in the amount of puree introduced by the dog rose instead of the raisins.
Key words: muffins, flour confectionery products, physicochemical indicators, hips