INCREASING ZINC CONTENT IN CAKE PRODUCTS

Modern life of people is influenced by unfavorable environmental situation and increased stress. In this regard, scientists emphasize the need to provide the diet with biologically active components that can protect the human body from the effects of negative factors. Taking into account the current difficult situation caused by the COVID-19 pandemic, the search for potential protective and therapeutic antiviral strategies is of particular and urgent interest [1]. It is widely known [2] that for more than 50 years, zinc deficiency has negatively affected the human immune system. According to the National Dietary Survey of Adults, human zinc intake is less than 70% of the recommended daily dose [2]. Therefore, the development of new food technologies enriched with this component is relevant. Recently, the attention of scientists is drawn to the need to increase the nutritional value of flour confectionery, as they are consumed by 55% of the population [3]. In view of the above, we are researching the possibility of increasing the nutritional value of flour confectionery by introducing non-traditional vegetable raw materials. In particular, the technology of cake products with the introduction of pumpkin seeds and buckwheat flour with partial replacement of wheat flour and butter has been developed [4-5]. Our research showed that unconventional raw materials contain a much higher amount of zinc (Fig. 1).