Development of waffle with fat filling using unconventional vegetable raw materials

The object of research: technology for the production waffles increased consumer value with a fat filling using non-traditional plant raw materials.
 Investigated problem: problem new is solved by mixture vegetable-butter and coconut oil, dry skim milk, carob powder, apple cinnamon ascorbic acid.
 Main scientific results: use materials in fatty increases organoleptic properties products. Waffles have pleasant taste aroma due to content powder filling. Due introduction unconventional herbal additives into formulations products, amount total sugars was reduced. mass fraction also decreased replacement confectionery waffle fillings oil. moisture samples sheets within established norms. It found that finished meet requirements state standard physical chemical indicators. developed score helped establish quality level 0.97.
 area practical research food industry enterprises specializing confectionery.
 An innovative technological product: makes it possible obtain product balanced composition high properties.
 Scope application dietary products