Development of technology and formulation of cracker of high nutritional value

Abstract

Human nutrition is one of the important factors that determine the health of the population. A fullfledged balanced diet creates conditions for normal physical and mental development, affects the body's ability to resist the effects of adverse environmental factors. The modern progressive direction of development of the confectionery industry is the creation of new technologies and the development of products of increased nutritional value. Today, a large number of product categories are represented in the structure of the snack market. One of the trends of recent years in the snack market is an increase in the consumption of natural snack products (nuts, seeds, dried fruits). In large part, this is due to the desire of consumers to live a healthy lifestyle. Therefore, products that carry the idea of proper and healthy nutrition are increasingly appearing on the market. This is what the developed product is - a cracker with enhanced nutritional value. In the course of the study, the technology and recipe of the cracker of said increased nutritional value were developed. This result was achieved by adding buckwheat flour and cheese to the recipe. The additives used allowed crackers to be made with high organoleptic and physico-chemical properties. At the same time, the optimal recipe was determined, in which wheat flower was replaced with 40% buckwheat flour. The analysis of the chemical composition and nutritional value of the developed cracker samples of increased nutritional value proved the validity of the additives introduced. Due to the introduction of these ingredients, the contents of B vitamins (B1, B2, B4, B6), dietary fiber, as well as other nutrients like magnesium, potassium, calcium, zinc, copper, molybdenum, sodium and chlorine, increased.