Utilization of plant processing wastes for enrichment of bakery and confectionery products

Introduction. In this mini-review some technologies proposed by Ukrainian scientists for utilization of plant processing waste to enrich bakery and confectionery products are present.Material and methods. The use of cereal, vegetable, fruit and oil processing wastes in the manufacturing of bakery and confectionary products was proposed. The effects of partial replacement of wheat flour with plant additives on technological parameters and sensory characteristics of food products are described.Results and discussion. Partial replacement of wheat flour with plant additives allowed to increase nutritional value of food products. Thus, replacement of wheat flour with 5-20% of pumpkin seed flour resulted in an increase of protein content by 13.9-55.5% and fiber content by 12.07-48.7% in bread in comparison with control one without additives. Replacement of wheat flour, 5-15%, with pumpkin cellulose increased the content of protein 1.1-1.4 times and dietary fiber in 1.4-2.2 times in comparison with control bread. Bread supplemented with oat bran, 5-15% instead of wheat flour had higher by 19.5-52.2% score of lysine than bread without plant additives. Waste from grape processing containing protein, lipids, fiber, minerals and polyphenols, could be successfully used in preparation of flour based confectionery products. Grape seed powder could serve as a substitute of cocoa powder in confectionery coatings technologies. Grape seed cake powder and grape skin powder being used for partial replacement of wheat flour in biscuits enriched the product with dietary fiber, polyphenolic compounds, minerals and vitamins. Addition of flour from extruded sunflower seed kernels in preparation of gingerbread allows to enrich it with valuable nutrients and improve its technological characteristics. Conclusions. Wastes from the processing of plant materials contain valuable substances and can be used in the preparation of functional products. It is essential to maintain and preferentially increase the high quality of products; thus, it is necessary to replace wheat flour with a plant additive in amounts not exceeding 10%.