Bukhara Engineering and Technology Institute, Bukhara, Uzbekistan
The article is devoted to the current security problem of flour confectionery products. The advantages and disadvantages of modern sweeteners and sweeteners are revealed. The expediency of replacing the latter in the confectionery formulation with natural additives from local raw materials is substantiated. Particular attention is paid to the fruits of white mulberry, sugar beets and flour oriental sweets, in particular sumalak. The analysis of the chemical composition, indicators of environmental, toxicological and microbiological properties of the studied additives is carried out. The compliance of these indicators with the sanitary-epidemiological requirements of Uzbekistann has been established. The possibility of using the studied additives as sugar substitutes in the production of flour confectionery products is shown.
Flour Confectionery, Sugar, Sweeteners, Sweeteners, Safety, White Mulberry Fruits, Sugar Beets, Sumalak, Nutritional Value
