Functional ingredients in cracker production.
2024
The possibility of using secondary products of grape processing in the preparation of functional flour confectionery products is discussed. The technology of obtaining a hydrophilic extract of sweet (unfermented) red grape seed has been developed, and the organoleptic and biologically active indicators of the extract have been studied. It was found that the seed extract is rich in biologically active substances - phenolic compounds and is characterized by a fairly high antioxidant activity, and the composition of the seed oil is dominated by polyunsaturated fatty acids, in particular ω-6 linoleic acid, which accounts for up to 70% of the total amount of fatty acids. This allows the secondary products of grape processing to be considered as functional ingredients. The positive effect of these ingredients on the cake has been established. The technology and recipe of high nutritional value dry, flaky cake - cracker has been developed. Fig. 5. Ref. 9.
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