which is 3,7% more than in the control sample.
Table 5 Chemical composition and nutritional value of extruded grain products
n = 5, p ≥ 0.95
Indicator
Control
Formulation 2
Water
, g
13.93
14.54
Protein
, g
10.73
11.03
Fat
, g
1.27
1.70
Carbohydrates, g including:
65.76
70.38
Mono- and disaccharides
, g
1.42
1.51
Starch
, g
63.62
67.02
Cellulose
, g
0.72
1.85
Mineral
substances, mg /
100 g of product
K
32.5
126,5
Ca
4.42
21,91
Mg
7.96
36,83
P
22.41
225,8
Fe
4.0
4,4
Vitamins, mg / 100
g of product
Folacin
0.03
0,03
В
1
0.26
0,27
В
2
0.09
0,10
РР
1.33
1,80
Е
3.18
3,80
Energy value, kcal
314
326
Organoleptic characteristics of products, such as appearance, color, taste, smell
and structure, are of paramount importance to the consumer, as they quickly give a
general idea of the quality of the product without any physical and chemical research
[16].
The obtained enriched extruded grain product was studied using organoleptic
quality indicators (Table 6).
Table 6 Organoleptic characteristics of the enriched extruded grain product
Indexes
Characteristics of extruded product
Appearance
The shape is correct, the surface is rough, without deformations and tears, the
products have the appropriate sizes, are characterized by attractive appearance
Color
Yellow, characteristic for this product
Taste
Cereal flavor, with a slightly fresh flavor
Scent
Expressed, grain
Structure
Crunchy, even, porous, tender
The method of profiling is the most informative, since it covers all aspects of the
sensory quality of food and allows you to identify which components of taste, aroma,
color and consistency are the most appropriate for the consumer properties of the
product, as well as to establish the influence of prescription components on the
formation of these properties of extruded products. To the tasting were presented
panels of descriptors appearance, color, taste, smell and structure and on a conditional
five-point scale, the tasters placed their scores.
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