USING BUCKWHEAT AND STEVIA IN PRODUCTION OF FOOD PRODUCTS WITH HIGHER BIOLOGICAL VALUE
The paper describes studies of buckwheat flour and stevioside effect on organoleptic and physico-chemical indicators of biscuits quality. It was found that 30 % of the buckwheat flour and sugar substitution with 200 sweetness factor stevioside (0,92 g / 100 g) added to «Arakhisovoe» biscuits enrich them, with flavonoid rutin (up to 4,9 mg %), vitamins E (up to 0,3 μg %) and C (up to 0,03 mg %), ß-carotene (up to 2 μg %) and reduce the sugar content in finished products, giving them functional and protective properties. Also, a positive impact of buckwheat flour and stevioside on consumer properties of finished products, including food and energy value, as well as quality of biscuits during storage was disclosed.