Theoretical aspects of the use of alfalfa in the production of flour confectionery products of high biological value for tourist routes

Improving public health is considered one of the key tasks of the state policy of the country. An important factor affecting the state of public health is a balanced diet, through which it is possible to carry out targeted alimentary shunting of the human body. Considering the current state of people's diets in Russia, we can conclude that in the daily menu there is a decrease in the use of products with high biological value and, at the same time, an increase in the consumption of products with an increased amount of carbohydrate component. This trend leads to a deficiency in the use of high-grade proteins, polyunsaturated fatty acids, vitamins and minerals. For various population groups, the concept of a balanced diet is specific. Considering the diet for tourists on tourist routes of varying complexity, the issue of expanding the range of food products that can satisfy the physical needs of tourists when passing the appropriate routes for the necessary substances and energy is particularly relevant. The most preferred group of products is flour confectionery products due to the fact that they have a high calorie content, contribute to energy enrichment, are convenient to use and have good storage capacity. This group of products is most common on the market due to its availability and tradition. Especially, among the wide range of confectionery, shortbread cookies can be distinguished.