Improved consumer properties of wafers using non-traditional raw materials

Abstract

An urgent problem of increasing nutritional and biological value of wafers with fatty fillings, formulae of which include non-traditional raw materials is set forth, and some results of our studies are given. The main purpose of the research is to justify the possibility and feasibility of using natural non-traditional raw materials in the production of wafers. For these studies, organoleptic characteristics, nutritional value, amino acid, fatty acid, mineral and vitamin composition, clinical studies of new products are determined. Three model samples of wafers with fatty fillings, which contain farina, walnut oil, natural honey, extruded bean flour, powders of black elderberry flowers, fenberry and leather bergenia, high content of skimmed milk powder as non-traditional raw materials, are developed. Using nontraditional raw materials allowed to reduce the amount of confectionery fat, powdered sugar in the formulae of fillings, to eliminate the use of cocoa powder. The biological value of the test samples of wafers was increased by 7–15 % compared with the control sample. The clinical studies of waffles, filling of which include apiproducts, confirmed the absence of allergic reactions and other side effects, decrease in the activity of free radical processes in a biological medium of the body, immunity increase. The proposed products may be recommended for mass nutrition. Conducting the trade studies of the model samples of wafers confirmed the increase of their nutritional and biological value, improved organoleptic characteristics.