Improving the formulation and setting the shelf life of a specialized bakery product with low humidity for school-age children
https://doi.org/10.46845/1997-3071-2024-74-64-77
Abstract
The paper presents the results of a survey of schoolchildren aged 6–17 years to identify their preferences when choosing products for a snack, including those based on fish components. During the research, it has been found that the majority of respondents – 49.4% – resort to snacks outside the house 1–2 times a day, 27.5% – 3 or more times a day. Among the snack foods that predominate in the diet of children are chocolate and sweets (21.7%), sandwiches, hot dogs and hamburgers (21.7%), biscuits, straws and crackers (21.3%), chips and salted nuts (20.6%). These products cannot be classified as "healthy food" products. It has also been found that 55% of children do not consume fish products due to the specific taste, smell and presence of bones. However, the respondents are ready to try enriched snack products. The analysis of the survey re-sults allowed us to propose an expansion of the range of such products by improving the formulation of wheat straw by introducing washed minced fish obtained from Baltic cod (Gadus morhuas) into its composition. The paper presents the results of research to substantiate the modes of preparation of fish semi-finished products, the results of organoleptic and physicochemical parameters of enriched straws, recommendations for use determined by researchers earlier. It has been found that introduction of minced fish does not reduce the crispness of products characteristic of products with low humidity. Using rheological methods, it has been shown that the use of yeast as a leavening agent makes it possible to obtain products more airy than when using chemical leavening agents. Microbiological tests of the storage capacity of the finished product have also been carried out. The shelf life for straws with the addition of fish protein, called "Marine", is 3 months at a temperature of plus 23 ± °С with and relative humidity of not more than 65%.
About the Authors
E. D. Kovaleva
Kaliningrad State Technical University
Russian Federation
Russian Federation
Ekaterina D. Kovaleva – Master student of the Department of Food Biotechnology
Калининград
N. Yu. Klyuchko
Kaliningrad State Technical University
Russian Federation
Russian Federation
Nataliya Yu. Kl’yuchko – PhD in Engineering, Associate Professor of the Department of Food Biotechnology
Калининград
D. A. Pozdnyakova
Kaliningrad State Technical University
Russian Federation
Russian Federation
Dar’ya A. Pozdnyakova – PhD Student of the Department of Food Biotechnology
Калининград
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Review
For citations:
Kovaleva E.D., Klyuchko N.Yu., Pozdnyakova D.A. Improving the formulation and setting the shelf life of a specialized bakery product with low humidity for school-age children. KSTU News. 2024;(74):64-77. (In Russ.) https://doi.org/10.46845/1997-3071-2024-74-64-77
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