TECHNOLOGY OF PRODUCTION OF PANCAKES WITH SPINACH
The article describes the technology of production of pancakes with spinach. It was found that the best effect that improves the quality of pancakes is achieved when adding 10% spinach additives. The use of spinach 10% allows to increase the energy value of finished products compared to the control by 1.78% (Table 3). The "Spinach pancakes" have an increased content of vital nutrients such as calcium (by 9.22%), potassium (by 12.9%), phosphorus (by 4.85%), vitamins: A (by 5.26%), B2 (by 10.0%), C (by 5.24%), which makes it possible to use this product for a healthy diet.