Recipe development and quality assessment of enriched crispbreads

Amur State University, 21, Ignatievskoe highway, Blagoveshchensk, 675027, Russia

^* Corresponding author: oskripko18@mail.ru

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.