IMPROVEMENT OF THE PRODUCTION TECHNOLOGY OF PUFF PASTRY CROISSANTS WITH ENHANCED NUTRITIONAL VALUE FILLINGS

Authors

DOI:

https://doi.org/10.31073/foodresources2025-24-19

Keywords:

croissants, puff pastry, sesame paste, raspberry jam, chia seeds, nutritional value

Abstract

Subject. The article substantiates the feasibility of using plant-based ingredients – sesame paste, chia seeds, and raspberry jam – for the creation of functional fillings aimed at improving the nutrient composition of croissants. The use of such fillings will allow for an increase in the nutritional value of puff pastry products and contribute to the expansion of their assortment in fast food establishments. The aim is to improve the technology for preparing high-nutritional-value fillings for flour-based confectionery products made from yeast-leavened puff pastry. Methods. The study involved a comparative analysis of the nutritional and energy value of the samples, their chemical and vitamin composition, as well as an organoleptic evaluation of the developed flour-based confectionery products. Results. The proposed filling formulations using plant-based raw materials provide a 4% increase in carbohydrate content and a 14% increase in dietary fiber, indicating their ability to improve the nutritional value of the product without significantly altering its energy balance. The obtained results demonstrate that the suggested fillings effectively enrich yeast-leavened puff pastry products with essential nutrients – particularly dietary fiber, B-group vitamins, and mineral compounds. Scope of application of the research results. The research results indicate that the proposed fillings can be used both in fast food establishments and in the restaurant industry, as they feature original formulations, pair well with the base product, and are quick and easy to prepare.

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Published

2025-06-05

How to Cite

Matiyaschuk, A., Matiyaschuk, O., & Silka, I. (2025). IMPROVEMENT OF THE PRODUCTION TECHNOLOGY OF PUFF PASTRY CROISSANTS WITH ENHANCED NUTRITIONAL VALUE FILLINGS. FOOD RESOURCES, 13(24), 183–191. https://doi.org/10.31073/foodresources2025-24-19

Issue

Vol. 13 No. 24 (2025): FOOD RESOURСES

Section

Технічні науки

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