Development and examination of a cracker enriched with dietary fiber

Abstract

Relevance. On the one hand, the lack of physiologically important nutrients in the diet has led to the need to develop enriched foods. On the other hand, the food industry generates a large amount of waste rich in various functional ingredients. Biscuits, and especially crackers, are widespread foodamong young people, for whom a healthy diet is of the utmost importance. In this regard, the development of these products with the added of dietary fibers obtained from plant by-products is relevant. Methods.The object of the study is a cracker enriched with dietary fiber concentrate obtained by banana peel fermentation. The concentrate of dietary fiber was obtained under laboratory conditions; its physicochemical indicators were studied according to standard methods. Cracker recipes with the addition of the concentrate into the composition were modeled, samples of biscuits were made according to optimized recipes.Results. Dietary fiber concentrate was obtained after banana peel fermentation. Its physico-chemical indicators were determined: protein content — 3.0%, fat — 0.2%, carbohydrates — 21.0%, dietary fiber — 60.4%. Cracker recipes with 4 g fiber per 100 g of product were modeled using the “Solver (“Excel) addin to provide 20% of the daily value consumption. According to the obtained recipes, cracker samples were made in laboratory conditions. Their sensory and physico-chemical indicators were determined. The obtained results showed that variants No. 1 and No. 2 are the most optimal options for cracker recipes that comply with GOST 14033-2015. Samplemade according to variant of recipe No. 3 does not comply with the normative documentation on the mass fraction of moisture. Thus, on the basis of a banana peel, it is possible to obtain a concentrate of dietary fiber, which effectively enriches food products with dietary fiber. With the addition of dietary fiber concentrate into the composition of the cracker, a product that is acceptable in terms of sensory indicators and beneficial to health is obtained.