Developing the Process and formulations of soft wafers using orange fibers “Citri-Fi

• Published in: Biomedical & pharmacology journal Vol. 8; no. 2; pp. 651 - 657
• Main Authors: TARASENKO, NATALIA, KRASINA, IRINA, NIKONOVICH, YULIA
• Format: Journal Article
• Language: English
• Published: Bhopal Biomedical and Pharmacology Journal 2015
• Subjects: Bakeries; Carbohydrates; Children; Cholesterol; Diabetes; Diet; Dough; Enzymes; Fibers; Food science; Functional foods & nutraceuticals; Humidity; Metabolism; Nutrition; Obesity; Organoleptic properties; Population; Product development; Seeds; Womens health; Russia
• ISSN: 0974-6242; 2456-2610
• DOI: 10.13005/bpj/809

Soft wafers are a favorite product not only of children but also of adults. In our work to enrich soft wafers with useful substances we used the fibers which were added to the dough in the form of orange gel. The orange gel was prepared by adding water to the fibers at the temperature of 100 0 C. As a result of earlier studies, the optimal ratio of fibers and water is 1:7 respectively. Fibers swell and form a gel. In the course of our work we changed fatand fiber ratio. With increasing the gel dosage from 5 to 20 % the humidity of dough and of finished product decreases. The soaking of the finished products depends on their humidity. In taste and organoleptic characteristics the optimal samples are soft wafers with orange gel dosage of 15 % to the weight of fat. On the basis of our research we have developed the formulation of soft wafers “Piece of happiness”. The research carried out has shown that if we replace fat by orange food fibers it makes it possible to obtain wafers having high consumer properties, these wafers being just as good as references. On production of soft wafers “Piece of happiness” is taken out the patent of the Russian Federation for the invention “Structure for preparation of soft wafers” and “A way of production of soft wafers”.