ANALYSIS OF FLAVOR-FORMING SUBSTANCES OF CRACKERS WITH NON-TRADITIONAL TYPES OF RAW MATERIALS

Abstract

Currently, it is very important to enrich flour confectionery products, in particular crackers, with non-traditional types of raw materials. Such fortifiers allow you to increase the amount of protein, dietary fiber, vitamins and micronutrients, as well as reduce the calorie content of products. The aim of the work was to study the effect of non-traditional raw materials on the formation of volatile organic compounds that form the flavor of a cracker. The objects of the study were 2 cracker samples: No. 1 - «Amber with salt» (control) (TU 10.72.12-002-59045630-2016), № 2 - « ProteinFit» (TU 10.72.12-616-02068108-2024 ) with the replacement of 100% sugar with a dry whey product (permeate), 10 and 7 % of premium wheat flour is for whole wheat flour and soy protein isolate, respectively, water is for a condensed lactulose-containing food additive based on curd whey (TU 10.51.55-619-02068108-2024 ). Instrumental assessment of the qualitative and quantitative content of volatile organic compounds in product samples was carried out in the laboratory of modern methods of analysis of the Voronezh State University of Engineering Technologies (VGUIT) on the MAG-8 laboratory odor analyzer (LLC SNT, Russia) with the «electronic nose» methodology, sensors based on piezoquartz resonators were used OAV type with a base oscillation frequency of 10.0-14.0 MHz with different film and nanostructured sorbents on the electrodes. Based on the totality of all the data, it can be concluded that the change in the formulation significantly affects the qualitative and quantitative composition of samples of equilibrium gas phases over samples of lingering biscuits. It was found that the intensity of the prototype is 6.5% lower than the control one, which is considered a minor difference, while the analysis of the odor stability indicators of the selected samples found that 11 of the 28 possible parameters were identified for the presented samples, which differ significantly for the samples. The qualitative composition of the prototype differs from the control by more than 39%. This indicates that the qualitative composition of volatile organic compounds (VOCs) in the samples is not close. The data obtained make it possible to assess the contribution of non-traditional raw materials to the overall smell of the finished product and open up new opportunities for predicting the profile of aroma-forming substances of an enriched cracker already at the stage of formulation creation.