PROCESS FOR OBTAINING FUNCTIONAL BARS FROM PUMPKIN (CUCURBITA MAXIMA)

Abstract

The invention relates to the food industry, in particular to the manufacture of functional confectionery products. The process of obtaining the bars includes the use of pulp flour and pumpkin seeds (Cucurbita maxima). The mixture of pumpkin pulp flour and pumpkin seed flour in the composition of the finished product is obtained by thoroughly homogenizing them and keeping at lower temperatures t=2÷4˚C. The process allows to obtain functional bars with increased nutritional value having the following ratio of components: pulp flour (15.5...22.5%), pumpkin seeds flour (9.0...15.5%), pumpkin (8.0...10.0%), tahini (46.0...48.0%), cocoa (0.1...1.0%), pumpkin oil (6.0…9.0%), honey (6.0%). The sticks are prepared by homogenizing the components well, so the product is given the shape of bars.