Production of chocolate paste with malt filler

Abstract

The work shows the expediency of using pumpkin malt in the production of chocolate paste. The novelty consists in the creation of an innovative product with a balanced composition and an ideal ratio of filler (pumpkin malt) to chocolate mass. The developed recipe has increased nutritional value and high quality, confirmed by organoleptic indicators. Due to the addition of pumpkin malt, the content of protein, fiber and essential substances in the chocolate paste increases. In the course of experimental research, the quantitative presence of macro- and micro-elements, proteins was determined, and the composition of the amino acid crust of pumpkin malt was analyzed. The developed product is recommended for consumption by people who take care of their health, people with diabetes, athletes, children and generally all segments of the population.