USE OF PLANT RAW MATERIALS TO INCREASE THE BIOLOGICAL VALUE OF MUFFINS

Abstract

<ns0:p>Flour confectionery products (FCP) are widely consumed in the modern diet, yet they often lack essential nutrients such as dietary fiber, vitamins, and minerals, resulting in low nutritional and functional value. Enhancing FCP with plant-based ingredients rich in biologically active compounds offers a promising approach to improving public health.This study focuses on developing muffin technology using plant-based ingredients-oat bran and grape pomace powder-as partial substitutes for wheat flour. Literature analysis confirmed that these ingredients are valuable sources of dietary fiber, micronutrients, and biologically active substances.Based on sensory evaluation, the optimal formulation was identified by replacing 10% of wheat flour with oat bran and grape pomace powder. Nutritio