Abstract
A promising direction in the development of the production of prophylactic food is the creation of enriched cereal-based products. Due to the relatively low cost of raw materials, they are available to a wide range of people and are able to compensate for the lack of biologically active substances (BAS) in the diet. They have a particular interest among cereal-based products, are ready-to-eat foods – crispbread. They have a long shelf life, are convenient for transportation and consumption, are in demand among various segments of the population, do not contain residual fermentation products, and are characterized by high food and biological value. To optimize the formulation composition of crispbread, the methodology of the response surface is used. Simulation and processing of experimental data is performed in the environment of the software package Statistica 10 (StatSoft, Inc., USA). Raw material is wheat grain, powder of milk thistle concentrate, salt and vitamin-mineral mixture. On the basis of methods of mathematical modeling, the optimal mass fractions of the powder of milk thistle concentrate and table salt are 5.27 and 0.92 %, respectively, as components of crispbread. In the laboratory conditions, experimental samples of crispbread are made with addition of raw ingredients in the formulation at optimum concentrations. On the basis of the conducted researches it is established that the products differ with improved consumer properties, characterized by good organoleptic properties, normalized physical and chemical indicators, high food and biological value and absolutely safe.
Highlights
A promising direction in the development of the food industry is the creation of safe and, at the same time, highgrade food and consumer properties
Due to the relatively low cost of raw materials, they are available to a wide range of people and are able to compensate for the lack of biologically active substances (BAS) in the diet, increase the body’s resistance to unfavorable environmental factors, and, increase the life expectancy of the population [1, 5]
Based on the developed formulations of cereal loaves made on the basis of raw materials in optimal proportions, the chemical composition and the main quality indicators were determined, which resulted in conclusions about the possibility of producing new crispbread with specified consumer properties
Summary
A promising direction in the development of the food industry is the creation of safe and, at the same time, highgrade food and consumer properties Such products are able to maintain the health of consumers at the proper level, as well as reduce the risks of a number of diseases [1]. Modern food should meet the physiological needs of the human body in nutritional, BAS and energy, and perform preventive and/or therapeutic functions and, be absolutely safe. The solution of these problems is possible due to the development of new generation food products, which meet the requirements and realities of today. Due to the relatively low cost of raw materials, they are available to a wide range of people and are able to compensate for the lack of BAS in the diet, increase the body’s resistance to unfavorable environmental factors, and, increase the life expectancy of the population [1, 5]
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