USE OF SECONDARY PRODUCTS OF PERSIMMON PROCESSING AS A BIOLOGICALLY ACTIVE ADDITIVE
Keywords:
persimmon, peel, zero-waste technologies, breadmaking, functional foods, dried peel powder, rational use of raw materials.Abstract
The article presents the results of a study on the application of dried persimmon peel powder in bakery products as an element of a zero-waste fruit processing technology. An experimental study was conducted on bread formulated with 70 g of persimmon peel powder per 930 g of wheat flour. The physicochemical properties of the dough, technological characteristics of the bread, organoleptic indicators, and functional value were investigated. It was found that the addition of persimmon peel does not impair crumb structure, preserves porosity, and increases the content of dietary fiber and phenolic compounds by more than twofold. The results demonstrate the feasibility of introducing zero-waste persimmon processing in breadmaking and expanding the range of functional food products.
References
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