Main Article Content

Maryna Mardar Natalia Tkachenko Rafaela Znachek Larisa Agunova

Abstract

The article deals with the simulation issues of the formulation composition of the enriched spelt crisp bread and green tea extract.


The use of spelt and green tea extract as a raw material in the production of new functional crisp bread is substantiated. In order to optimize the formulation composition of new products, the response surface technique was used. Simulation and processing of experimental data was performed in the environment of Statistica 10software package (StatSoft, Inc.). On the basis of mathematical simulation methods the optimum mass fractions of green tea extract and table salt– 0.47 and 1.01% respectively were substantiated as components of crisp bread. The enriched crisp bread made on the basis of previously calculated formulation are characterized by the improved organoleptic properties, have the normalized physical and chemical indicators, are characterized by high nutritional and biological values.


Prospects for further research are: expansion of the range and scientific and practical substantiation of formulations of new functional crisp bread; production of these products and their comprehensive assessment of quality indicators; development of set of measures for the effective production of new functional cereal products to the consumer market.


Practical applications
The proposed method of calculating the optimum composition of new functional cereal products on the example of crisp bread will be useful for representatives of the food industry and can be used in the development of enriched products of different groups of food products.

Article Details

References

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How to Cite
MARDAR, Maryna et al. Simulation of formulation composition of the enriched spelt cereal products. Food Science and Applied Biotechnology, [S.l.], v. 2, n. 2, p. 110-120, oct. 2019. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/68>. Date accessed: 12 nov. 2019. doi: https://doi.org/10.30721/fsab2019.v2.i2.68.