Optimization of formulation composition of the crispbread with improved consumer properties
DOI:
https://doi.org/10.15587/2312-8372.2017.99941Keywords:
crispbread, spelt, whole-grain products, optimization of the formulation composition, complex quality indexAbstract
A promising direction in the development of the production of prophylactic food is the creation of enriched cereal-based products. Due to the relatively low cost of raw materials, they are available to a wide range of people and are able to compensate for the lack of biologically active substances (BAS) in the diet. They have a particular interest among cereal-based products, are ready-to-eat foods – crispbread. They have a long shelf life, are convenient for transportation and consumption, are in demand among various segments of the population, do not contain residual fermentation products, and are characterized by high food and biological value.
To optimize the formulation composition of crispbread, the methodology of the response surface is used. Simulation and processing of experimental data is performed in the environment of the software package Statistica 10 (StatSoft, Inc., USA). Raw material is wheat grain, powder of milk thistle concentrate, salt and vitamin-mineral mixture.
On the basis of methods of mathematical modeling, the optimal mass fractions of the powder of milk thistle concentrate and table salt are 5.27 and 0.92 %, respectively, as components of crispbread. In the laboratory conditions, experimental samples of crispbread are made with addition of raw ingredients in the formulation at optimum concentrations. On the basis of the conducted researches it is established that the products differ with improved consumer properties, characterized by good organoleptic properties, normalized physical and chemical indicators, high food and biological value and absolutely safe.
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Copyright (c) 2017 Cherubino Leonardi, Marina Mardar, Nataliіa Tkachenko, Rafaela Znachek
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