USE OF PUMPKIN FLOUR OF DISTRICTED VARIETIES IN PRODUCTION OF FLOUR CONFECTIONERY GOODS
The influence of pumpkin flour on the quality and physico-chemical parameters of muffins was studied, the rate of replacement of wheat flour with flour from pumpkin meat was determined, and the nutritional value of the developed product was determined. The physicochemical and structural-mechanical indicators of the control and experimental samples are given and analyzed, as a result of which an increase in nutritional values has been established and the feasibility of partial replacement of wheat flour with pumpkin flour in the formulation of flour confectionery products has been proved.