Качествени характеристики и антиоксидантни свойства на пандишпанови блатове обогатени с брашно от нектарина от български произход.

Bakery products are high content in starch, sugar, and calories, but low content in fiber. They can be used for enrichment Fruit powder can serve as a valuable source for fortifying sponge cake products with fiber, natural antioxidants, and minerals. This scientific research was conducted to provide an opportunity to use Bulgarian fruit (nectarine) in the form of flour and to enrich confectionery products. Nectarine flour is prepared by drying the fruit in a dryer and then grinding. The fruit flour was mixed with 3 types of whole grain flour – oat, einkorn, and wheat. As a control, take a flour mixture of wheat flour and nectarine powder. A proportion was chosen based on previous research on flour mixtures with whole wheat flour and nectarine powder, in a ratio of 70:30, which were then incorporated into the composition of the sponge cakes. It was observed that the new products with whole grain flour and nectarine showed good physical properties, higher antioxidant activity, enriched with fiber, and reduced energy value compared to the control sample. These incorporated flour mixtures in the composition of sponge cakes are in optimal amounts and can be used as an enrichment in them. [ABSTRACT FROM AUTHOR]