USING BERRY AND VEGETABLE POMACE IN THE MEALY CONFECTIONERY PRODUCTS IN A MICROWAVE DEVICE

The aim of the study is to investigate the effect of berry and vegetable pomace as moisture-retaining fillers on the quality of microwave-baked muffins. The objects of the study were the developed recipes for gluten-free muffins based on corn flour. In some samples, the compositions of the pomace Rowan-Jerusalem artichoke were introduced in a ratio of 6 : 40 %. This composition contains the highest possible amount of dietary fiber. The prepared muffin dough was laid out in molds and baked in a microwave oven at a maximum power of 600 W. The readiness of the muffins was determined experimentally – by reaching a crumb temperature of 60–65 °C. The introduction of the Rowan-Jerusalem artichoke pomace composition into the muffin dough results in an increase in the plastic deformation of finished products by 27.2 %, elastic deformation by 39.8 % compared to the control sample (muffins without pomace), which indicates a higher-quality texture. As the muffins are stored, the density increases, the values of all types of deformation decrease, but after 24 hours of storage, the plastic deformation value of the muffins with pomace was 20.7 % higher, elastic deformation by 34.7 % compared to the control. And the decrease in the mass fraction of moisture after 24 hours of storage was 1.2 % for the studied products, and 5.5 % for the control sample, which confirms their less active staling. In addition to the positive effect on the rheological parameters of the finished product, these products also contain functional ingredients such as dietary fiber, inulin, carotenoids and iron, which increase the nutritional value of the muffin.