The increased nutritional value of the kernels of pine nuts has been proven. The analysis of publications on the importance of pine nuts for the functional nutrition of the population was carried out. The qualities of a new bakery product, cedar buns, have been enriched and improved using a semi-finished filling with cedar powder. Control samples of cedar buns with various percentages of thr corresponding semi-finished products were made in a laboratory experiment. The optimal percentage of its dosage in the product formulation has been determined. The following are presented: a recipe for making a cedar bun in laboratory experiment variants; a recipe for a cedar bun with an 18% (optimal) addition of a semi-finished product – a filling with cedar powder. The analysis of physico-chemical parameters of the quality and chemical composition of cedar buns was performed, as well as a tasting assessment of product samples was given. The increased nutritional value of the product has been established due to plant fats, complete proteins, minerals, dietary fiber, trace elements, vitamins in cedar powder. The nutritional value of the bakery product as an enriched product was estimated. The features of technology and parameters of technological processes for manufacturing a new bakery product have been established. The economic efficiency of cedar buns has been calculate.

Tipsina Nellya N. , Demidenko Galina A.

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