Enriching recipes of traditional national tortillas with functional ingredients
https://doi.org/10.37493/2307-910X.2023.3.9
Abstract
This study examines the technology of production of the traditional national pita tortilla, the composition of which was enriched with puree of chokeberry and hawthorn, containing functional food ingredients flavonoids and dietary fiber.
About the Authors
K. S. Goleva
Samara State Technical University
Russian Federation
Russian Federation
Ksenia S. Goleva – Student,
244, Molodogvardeyskaya st., Samara, 443001
V. S. Trofimova
Samara State Technical University
Russian Federation
Russian Federation
Victoria S. Trofimova – Student,
244, Molodogvardeyskaya st., Samara, 443001
D. M. Ushakova
Samara State Technical University
Russian Federation
Russian Federation
Darina M. Ushakova – Student,
244, Molodogvardeyskaya st., Samara, 443001
A. V. Borisova
Samara State Technical University
Russian Federation
Russian Federation
Anna V. Borisova – Cand. Sci. (Tech.), Associate Professor,
244, Molodogvardeyskaya st., Samara, 443001
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Review
For citations:
Goleva K.S., Trofimova V.S., Ushakova D.M., Borisova A.V. Enriching recipes of traditional national tortillas with functional ingredients. Modern Science and Innovations. 2023;(3):99-107. (In Russ.) https://doi.org/10.37493/2307-910X.2023.3.9
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