OBTAINING THE FILLING FOR VIENNESE WAFFLES USING ANGUSTIFOLIA FIREWEED LEAF POWDER

The paper presents the results of a laboratory experiment in the production of filling samples for Viennese waffles using angustifolia fireweed powder in an amount of 1 %, 3 %; 5 %; 7 % in experimental variants. In a balanced diet, special attention is paid to the energy value of diets and its optimization. Reducing the calorie content of confectionery and flour products should occur through the partial addition of non-traditional raw materials, possibly obtained by processing local plant materials. When comparing the physicochemical indicators of filling samples (fireweed jam) with the addition of fireweed powder in different percentages with the indicators of the control sample, we can say that sample No. 4 with the addition of fireweed powder 5 % is more consistent with the standards in terms of the studied indicators. In terms of organoleptic indicators (appearance, taste and smell, color, consistency), the filling sample (fireweed jam) with 5 % addition of fireweed powder also corresponds to the control variant, and in terms of smell it has the aroma of fireweed. The tasting assessment is fully consistent with the control sample. That is, the optimal option should be considered a sample with 5% addition of fireweed powder (experiment option № 4). According to the results of the tasting assessment, it has the best characteristics according to the totality of indicators (20 points) and may have a name – the filling for Viennese waffles Fireweed Jam.