DEVELOPMENT OF NEW TYPES OF CRACKERS WITH NONCONVENTIONAL PLANT RAW MATERIAL
Journal Title: Молодий вчений - Year 2017, Vol 2, Issue 42
Abstract
The usage of nonconventional vegetable raw materials in the technology of crackers is examined. The chemical composition of the powder of medicinal plants such as: herb licorice, yarrow, hypericum is given. The concentration of medicinal plant raw material for the production of crackers scientifically substantiated. The quantitative changes of physiologically functional ingredients in the crackers with the addition of infusions of herbs, licorice, yarrow, hypericum is shown. The feasibility of using plants to give the crackers functional properties is proved.
Authors and Affiliations
N. І. Cherevychna, O. Е. Skirda, V. I. Simonenko
Keywords
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