THE POSSIBILITIES OF USING A COMPLEX OF BIOACTIVE SWEET POTATO SUBSTANCES TO ENRICH BAKERY PRODUCTS

Abstract

Enriching bakery products with bioactive substances is a promising approach to addressing nutritional deficiencies in the human body. Among products in this group, donuts are a popular flour product, popular as fast food, as they contain over 200 kcal, but their nutritional value is negligible. Sweet potato was proposed as a fortifying ingredient, for which a comparative nutritional analysis was conducted considering various thermal processing approaches (raw, frozen, and baked). Baking preserves vitamins A, B, and C. Sweet potato can be classified as a functional food, which can enhance the nutritional value of donuts. Using a mathematical method and test baking, the optimal amount of the additive was determined: 300 g per 3 kg of donut output. Replacing some of the wheat flour with baked sweet potato reduces the caloric content of the finished product. Sample No. 2 of the donuts contains vitamin B1, which satisfies the daily require-ment by more than 5 %, vitamin B2 – by 2.7 %, vitamin B5 – by 1.2 %, vitamin B6 – by 1.3 %, compared to the control sample. The use of baked sweet potato in the donut recipe affected the presence of vitamin C (1.72 mg per 100 g of product) and vitamin A (96.7 μg per 100 g of product) in the chemical composition. In sample No. 2, the beta-carotene content is 203 %. Donuts with sweet potato contain the minerals potassium, calcium, magnesium, sodium, phosphorus, iron, copper, manganese and selenium.