Abstract
Using of buckwheat by-products (hull fine powder and melanin obtained from the hull) in formulations of desserts (by the examples of chocolate cream and honeysuckle mousse) can improve their sensory and physico-chemical characteristics, including antioxidant activity (AOA). The chemical composition of buckwheat hull fine powder was studied, and sensory evaluation of the powder and melanin was carried out. The values of AOA allowed one to determine the amounts of the powder and melanin in desserts as 1.5 and 0.037 g per serving accordingly. Sensory evaluation of dessert samples showed high-point values. There were also determined physico-chemical characteristics of dessert samples. Besides increasing of AOA, the buckwheat hull fine powder increases dietary fibers content in desserts. All dessert samples with addition of melanin satisfy more than 15% of the daily need in antioxidants, so the developed desserts can be considered as functional products.
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