DRY PANTS WITH ZUCCHINI AND OAT FLOUR – DEVELOPMENT OF AN MODERNIZED RECIPE

Authors

  • Vladimir N. Turkin Ryazan State Agrotechnological University named after P.A. Kostychev Автор
  • Irina S. Sergunina Academy of Law and Management of the Federal Penitentiary Service Автор

DOI:

https://doi.org/10.71453/

Keywords:

public catering, potato pancakes, potatoes, wheat flour, recipe, organoleptic indicators, nutritional and energy value

Abstract

The article is devoted to the improvement of the technology of popular potato pancakes with zucchini at the Yesenin restaurant (Mosaic LLC) in Ryazan by partially replacing potatoes and completely replacing wheat flour with oat flour in the recipe. The article provides a control and three developed recipes for potato pancakes in the experiments. The use of oat flour in the recipe for pancakes has proven to be an effective innovation, as it has increased the content of dietary fiber, vitamins B1, B2, E, and PP, as well as minerals such as calcium, magnesium, phosphorus, and iron, while reducing the loss during frying and improving the organoleptic properties of the pancakes.

Author Biographies

  • Vladimir N. Turkin, Ryazan State Agrotechnological University named after P.A. Kostychev

    Candidate of Technical Sciences, Associate Professor of the Department

  • Irina S. Sergunina , Academy of Law and Management of the Federal Penitentiary Service

    student

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Published

2026-11-03

Issue

№ 1(9) 2026

Section

АГРОИНЖЕНЕРИЯ И ПИЩЕВЫЕ СИСТЕМЫ

Categories

License

Copyright (c) 2026 Инновационные решения в АПК

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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