DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY

Maryna Mardar, Tetiana Bordun, Rafaela Znachek, Svitlana Vikul

Abstract


Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products.

On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.


Keywords


crispy breads; point scale; tasting of crispy breads; quality evaluation

Full Text:

PDF

References


Rogers, L. (2018). Sensory Panel Management. A Practical Handbook for Recruitment, Training and Performance. Woodhead Publishing, 376. doi: https://doi.org/10.1016/c2015-0-05914-7

Rogers, L. (Ed.) (2017). Discrimination Testing in Sensory Science. A Practical Handbook. Woodhead Publishing, 518.

Civille, G. V., Carr, B. T. (2015). Sensory Evaluation Techniques. CRC Press Taylor & Francis Group, 600.

Saint-Denis, C. Y. (2018). Consumer and Sensory Evaluation Techniques: How to Sense Successful Products. John Wiley & Sons Inc, 216. doi: https://doi.org/10.1002/9781119405559

Mardar, M., Ustenko, I., Agunova, L., Znachek, R., Zhygunov, D. (2017). The Formation of Consumer Preferences to Functional Food Products. Scientific works of university of food technologies, 64 (1), 324–331.

Kononenko, I. A., Docenko, V. A. (2012). Dieticheskaya ocenka produktov, izgotovlennyh s ispol'zovaniem termoplasticheskoy ekstruzii zernovogo syr'ya. Bezopasnost' zhiznedeyatel'nosti, 5, 10–14.

Krasina, I. B., Danovich, N. K., Kaz'mina, O. I. (2015). Bezglyutenovye hlebcy s ispol'zovaniem netradicionnyh vidov syr'ya. Fundamental'nye issledovaniya, 2, 1626–1631.

Shmalko, N. A., Klyndukhova, L. H., Klyndukhova, Yu. O. (2008). Tekhnolohichni osoblyvosti khrustkykh vyrobiv. Khlibopek, 1, 39–40.

Mardar, M., Tkachenko, N., Znachek, R., Leonardi, C. (2017). Optimization of formulation composition of the crispbread with improved consumer properties. Technology Audit and Production Reserves, 2 (3(34)), 22–29. doi: https://doi.org/10.15587/2312-8372.2017.99941

DSTU 2903:2005. Kontsentraty kharchovi. Snidanky sukhi. Zahalni tekhnichni umovy (2005). Derzhspozhyvstandart, 22.

Yakovenko, A. I., Borta, A. V.; Stankevycha, H. M. (Ed.) (2015). Zberihannya zerna. Odessa, 95.




DOI: http://dx.doi.org/10.21303/2504-5695.2018.00806

Refbacks

  • There are currently no refbacks.




Copyright (c) 2018 Maryna Mardar, Tetiana Bordun, Rafaela Znachek, Svitlana Vikul

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)