DETERMINATION OF QUALITY INDICATORS AND METHODS OF THEIR CONTROL FOR ORANGE JUICE DRINKS

Abstract

Waffles are a well-digested and high-calorie product, the production technology of which is most favorable for the creation of preventive and functional products based on it, as well as food products for baby nutrition. The paper presents the results of research into the physico-chemical, structural-mechanical and organoleptic properties of wafer dough and sheets when flaxseed powder is added to the recipe. As an object of research, we used a food cake from flax seeds of the trade mark "Dr. Fiber" manufactured by "Agrosilprom" LLC, which was introduced into the recipe of "Zdorovya" wafers. Eating flax seeds helps prevent cancer and cardiovascular diseases, thanks to the significant content of omega-3, polyunsaturated fatty acids, dietary fiber, macro- and micronutrients. In the course of the research, it was established that the necessary rheological properties are ensured when 1-3% flaxseed powder is added to the waffle dough recipe, increasing the amount to 4% or higher leads to a spreading consistency. It is optimal to use the powder in the amount of 1-2%, which makes it possible to enrich the composition of the waffle dough and increase its biological value, while preserving the structural and organoleptic indicators characteristic of classic waffle products. The use of flax cake additive does not affect the duration of baking wafer sheets. The quality and safety of the obtained functional confectionery products – wafers with flax cake additives – were investigated. The main quality indicators were determined – moisture, alkalinity and ash content. The organoleptic evaluation of the produced samples was carried out according to the developed 5-point scale and profilograms were constructed. It was established that the best samples are wafer sheets with the addition of linseed meal in the amount of 1-3%.