Technology development for producing calcium-containing foods

The paper dwells on problems related to the osteoporosis, the promissing directions of its prevention and the issues of improving the calcium absorption capacity. There has been justified the feasibility of combined using the flax, sesame and curd in the production of functional foods. Their optimal ratios in the formula compositions have been determined, and the formulas and technologies for producing the novel flour confectionery products have been developed. The paper also describes their organoleptic indicators and chemical compositions. The ratios of calcium and magnesium, as well as of calcium and phosphorus in the finished product are approximated to the optimal value. It has been established that the content of calcium after baking and during the storage of the finished product, changes insignificantly. Also, there have been studied the microbiological parameters of the finished product, and the biological, nutritional and energy values of the novel flour confectionery products, as well as the human daily demand satisfaction levels for calcium and other nutritive substances have been calculated.