Nutritional value of raw materials used in the technology of multigrain functional confectionery products

The aim of the study is to determine the main nutrients (proteins, fats, carbohydrates, dietary fiber, vitamins, minerals) and microbiological safety indicators of pumpkin, beetroot, and whole-grain flour from cereal crops in order to assess their potential application in the technology of functional confectionery products. In the production of functional products, the selection of high-quality raw materials with high nutritional value is of great importance. This article examines the chemical composition of pumpkin and beetroot used in further studies for obtaining pectin concentrate, as well as the chemical composition of whole-grain flour from cereal crops (millet, rice, barley, buckwheat, corn, oats). The results of studies on microbiological indicators (total viable count and coliform bacteria) are presented. The study revealed a high content of dietary fiber and vitamins A, C, and E in pumpkin and beetroot, as well as an increased content of dietary fiber and mineral substances in whole-grain flour from cereal crops. All microbiological indicators of the raw materials did not exceed the permissible standards. The assessment of the nutritional value of plant raw materials and processed products confirms the feasibility and validity of their use as functional ingredients in the production of multigrain functional confectionery products.

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