Recipe development and quality assessment of enriched crispbreads

Abstract

Modern technologies in the food industry are aimed at developing new types of food products that have the ability to influence human health; the consumption of these products helps prevent diseases, maintain health and longevity. The article presents the results of research on the creation of a new food ingredient from soybean grain, grape pomace and succinic acid. Joint processing of these raw materials makes it possible to obtain a soybean-grape protein-carbohydrate additive to enrich the chemical composition and increase the nutritional value of products. By means of mathematical modeling, the optimal parameters of the soybean-grape powder technology were established. A study of the chemical composition made it possible to establish that the powder contains a significant amount of vegetable protein - more than 22%, fat - more than 10%, carbohydrates - more than 46%, with a third of them being insoluble fractions - dietary fiber, and the additive also contains significant amounts of minerals substances and vitamins. These results made it possible to use the developed soybeangrape protein-carbohydrate powder as an enriching component of the crispbread recipe.