Possibility of using non-traditional plant raw materials in the technology of flour-based oriental sweets

For citation: Ivanova N.G., Khushkadamova G.Sh. Possibility of using non-traditional plant raw materials in the technology of flour-based oriental sweets. Journal of International Academy of Refrigeration. 2026. No 2. p. 83-91. DOI: 10.17586/1606-4313-2026-25-2-83-91 (in Russian)

Abstract
Flour-based oriental sweets are a large group of confectionery products diverse in composition and preparation methods. Special attention is paid to the problem of their low nutritional value due to the high content of sugar and fats with a lack of proteins, vitamins, minerals and dietary fiber. A solution to this problem is proposed by enriching traditional recipes of flour-based oriental sweets with non-traditional plant materials which will not only increase the nutritional value, but also give the products new unique taste qualities. The aim of the work was to study the effect of non-traditional plant materials on the quality of semi-finished and finished flour-based oriental sweets such as gata. As non-traditional plant materials, the choice of pistachio flour and freeze-dried raspberry was justified as sources of protein, fat, dietary fiber, potassium, magnesium, and phosphorus. Experimental samples of gata were made according to the classic technology of gata Yerevanskaya with the addition of pistachio flour in the amount of 25%, 33%, and 50% of the total flour weight. It was found that with an increase in the dosage of pistachio flour, dough fermentation property, its acidity, and the height of its rise, as well as an increase in the diameter of the dough spreadability under the action of its own weight, increased. A technology was developed for producing Fistalinagata with the addition of pistachio flour to the dough in the amount of 33% of the total mass of flour and freeze-dried raspberries for preparing the filling in the amount of 8.5% of the mass of the finished product. 100 g of the new type of product will satisfy the daily requirement of a woman aged 18-29 for biologically complete protein by 13.3%, fat by 33.2%, carbohydrates by 18.6%, phosphorus by 21.1%; iron by 12.8%; manganese  by 30%; selenium, vitamin E and B1  by 13.3%; vitamin B6 by 15.0%; vitamin B9 by 8.9%, and it can be recommended to reduce the deficiency of these nutrients in the diet.