Extra Value Hong Kong Waffles

Abstract

Street food or street food is the format of the food industry enterprises. At such enterprises, the cooking process is focused on the prompt production of products and dishes from semi-finished products and their implementation in street kiosks, pavilions, on mobile counters and carts. The so-called "Hong Kong waffles" are popular as a street food product. One of the effective ways to increase the nutritional value and reduce the energy value of flour confectionery products, which are expedient from a physiological and technological standpoint, can be the use of stevioside sweetener, sea buckthorn oil and Hi-Maize resistant starch as sources of micronutrients (biologically active substances): vitamins, mineral elements and other compounds. Tasting analysis showed that the highest organoleptic properties, as close as possible to the control sample, were possessed by test sample 2 with the addition of 100% stevioside, 100% sea buckthorn oil and 15% of resistant Hi-Maize starch by weight of flour. Samples 4 and 5, the formulation of which included 15% of dried and crushed sea buckthorn cake, scored the least points in the organoleptic assessment, since they have a sea buckthorn aftertaste and a drier and denser crumb compared to other samples. Samples 1 and 3 received a low rating. Sample 1 had a faint aftertaste, probably due to the presence of tri-terpene saponin-licurazide in stevia, which contains a bitter licorice aftertaste. The use of stevioside sweetener, sea buckthorn oil and resistant starch Hi-Maize will not only reduce the calorie content of food products, intensify production processes, but also significantly expand the range of flour confectionery products.