INFLUENCE OF DIETARY FIBERS ON ORGANOLEPTIC CHARACTERISTICS OF MOLDED POTATO CHIPS
Keywords:
potato chips, fibre, rye bran, barley bran, pumpkin cake, sensory characteristicsAbstract
The article deals with the deterioration in the diet due to the popularity of the use of“refined” foods (snacks, confectionary, sweet drinks, etc.), non-traditional for Ukraine'spopulation. Particular attention is paid to the lack of the necessary amount of fib re in thecomposition of food products, in particular potato chips. The article compares the sensorycharacteristics and chemical composition of the main raw material chips and additional rawmaterials (barley bran, rye bran and pumpkin cake) used as a source of dietary fibre. Thecomparison of dispersion of the used raw materials is presented. The conclusions about its effecton the chip production process was made. Considerable attention is paid to the water absorbingability of raw material at different temperatures. The research data of correlation heat treatmenttime of chips and the quantity of additional materials in the recipe is presented. The main contentof the research is the analysis of changes in sensory characteristics of formed potato chips withadded bran and pumpkin cake and establishment of recommended limits of their dosage. Thearticle will be of interest to a wide range of experts offood concentrates and food industry ingeneral
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