Enrichment of galets with innovative plant components and their spectroscopic quality assessment

The constant challenges of modern times require fast and effective methods of improvement and adaptation. This also applies to the field of nutrition, since nutrition is one of the main and most effective methods of reducing the negative impact of the environment on the body. In order to increase the positive impact of food products on the body, actions are often taken to improve them by adding the latest ingredients to the classic recipe, which help to give the products new functional properties and increase their biological value. Based on the analysis of literary sources devoted to ways of improving food products, conclusions were made about the prospects of using citrus pectin and pumpkin powder for improving flour confectionery products. It was established that the use of these additives is promising for providing products with new functional properties and increasing their biological value due to the peculiarities of the chemical composition of innovative ingredients. In particular, the addition of citrus pectin will make it possible to give the products detoxifying properties, which will find a response in modern times, taking into account the constant large-scale pollution of the environment with heavy metals. Adding pumpkin powder will increase the biological value of the finished product due to the high content of various biologically active substances in their composition, in particular vitamins C, E and others. However, these improvements can affect the quality indicators of the finished product, among which the organoleptic indicators of the finished products, the ability to premature aging and the general preservation of quality indicators during storage can be affected. With this in mind, a study of the effect of the added components on the organoleptic indicators of the finished products with different content of the added innovative component, the level of wetting of the finished product, its moisture content, and the results of the analysis of the samples by the infrared spectroscopy method were analyzed. The organoleptic indicators of the products were determined by tasting them. Organoleptic indicators were assessed on a 5-point scale. The mass fraction of moisture of the finished products was determined by the method of drying in a SESH-3M drying cabinet. Wetting was determined by the ratio of the weight of the product before wetting and the weight of the product after wetting. The spectra of the products were obtained by the method of infrared spectroscopy in the near-infrared region of the spectrum in the wavelength range from 1330 to 2370 nm. According to the research results, it was established that the addition of innovative plant components is expedient and fulfills the purpose of this work, while maintaining the given quality of the finished product.