INVESTIGATION OF THE CHARACTERISTICS OF FOOD SYS-TEMS FOR FUNCTIONAL BISCUITS

VUMAXG

Abstract

The results of studies of organoleptic and physico-chemical characteristics of food systems for designed biscuits for functional purposes are presented. It has been proved that the introduction of 2% to 8% of apple fiber into food systems as a source of dietary fiber makes it possible to increase the content of the latter by 1.7-6.6%, respectively. The use of apple fiber worsened the organoleptic characteristics of food systems, contributing to their darkening, the color of the systems changed to brown, and an apple flavor and aroma appeared. When 2-8% of apple fiber was introduced into food systems, their whiteness decreased by 32.9-90%, and their water absorption capacity increased by 6-12% relative to the control sample. The strengthening of the protein-proteinase complex of food systems was noted: the content of crude gluten decreased by 1-5%, and the quality increased from 80 units. IDC up to 59.2 units. IDC. The acidity of food systems increased by 2.6-3.2 times when the indicated dosages of apple fiber were applied. A pronounced effect of apple fiber on the number of drops in food systems was recorded, this quality indicator decreased by 1-10%, depending on the dosage of the enriching additive. The development of prototypes of biscuits based on the developed food systems allowed us to conclude that apple fiber has a negative effect on the organoleptic characteristics of the finished product, despite the attractive appearance of the prototypes, biscuits with apple fiber had a sour taste, which worsened the consumer benefits of the product. The study of the physico-chemical characteristics of ha-years showed an overestimated acidity of the prototypes: 8.8 degrees with a norm of no more than 2.5 degrees. As a result of a number of studies, it was concluded that it is impractical to use apple fiber as a source of dietary fiber for food systems designed for the production of functional biscuits.