Abstract
One of the most important problems of the population's nutrition is the high caloric content of flour confectionery products, due to their oversaturation with carbohydrate and fat components. This trend leads to micronutrient deficiencies, and later to metabolic problems and deteriorating health. In recent years, there has been an expansion of the range of waffles, improving technology through the wider introduction of various ingredients of plant origin. Crustilian is a crunchy product or component of a dish that has a crispy texture (waffles, cereal breads) or a surface (a crust of bread or potato balls with a fried crust). Crustilian is also used as a layer for cakes or desserts, which usually consists of waffle crumbs, chopped nuts and melted dark chocolate. There are still many variations for making crustilians. The range of applications of crustilian in the manufacture of sweet dishes is extremely wide. The nutritional value of crustilians is determined by the composition of raw materials and can be significantly increased due to the rational selection of components, the introduction of enrichments in the recipe, as well as technological processing, which increases their digestibility. Improving the technology of crucifers waffles by increasing their nutrient density will expand the range of products with functional ingredients, and enrichment of the micronutrient composition due to valuable plant raw materials will improve the nutritional value and organoleptic characteristics of the finished product. A line of crustilians with a high content of biologically active compounds has been developed due to the introduction of superfoods such as flax seeds, sesame seeds, sunflower and walnuts and peanuts into the product formulation. It is established that the use of peanuts and walnuts, in the composition, makes the dough less crispy and more fatty. The presence of flax and sesame does not reduce the crunchiness of the finished product, which is characteristic of crustilians, but, on the contrary, slightly increases this figure. It is proved that the index of nutritional density of crustilian made according to the developed recipe in comparison with the prototype is characterized by an increase in the index of nutritional density in three times, while the mass fraction of the macronutrients increases from 1.26 to 2.5 times, depending on the micronutrient. increases only 1.1 times.
Highlights
The range of flour confectionery products sold today is quite wide and diverse
The nutritional value of crustilian is determined by the composition of raw materials and can be significantly increased by partially replacing the flour with seeds with a high index of food density, as well as using of economical processes
Replacement of wheat flour by only 10% of vegetable raw materials allows to enrich the composition of crustilian several times (Table 3)
Summary
The range of flour confectionery products sold today is quite wide and diverse. Among them, a significant share is accounted by waffles, due to high demand among consumers. One of the key reasons for this demand is their organoleptic properties (taste, original texture and specific crunchiness for Crustilians). Such products are usually high calories and have an unbalanced composition due to the high content of fats, carbohydrates low content of dietary fiber and biologically active compounds. The reason for this is the intensification of production processes and the use for their production of refined raw materials, low-quality vegetable and animal fats, stabilizers, etc. Expanding of the range of waffle products through the regulation and improvement of the component composition will allow you to get healthy food products without a significant restructuring of technological processes. The nutritional value of crustilian is determined by the composition of raw materials and can be significantly increased by partially replacing the flour with seeds with a high index of food density, as well as using of economical processes
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