EXPERIMENTAL JUSTIFICATION OF THE RATIONAL DOSAGE OF KELP POWDER IN THE FORMULATION OF A FLOUR-BASED CULINARY PRODUCT

The article presents the results of an experimental study of the effect of kelp powder dosage on the sensory, physicochemical and technological characteristics of a flour-based culinary product. The aim of the study was to determine the rational level of partial replacement of wheat flour with kelp powder based on a comprehensive assessment of the quality of the dough and finished product, its consumer properties and behavior during cooking. A control sample without kelp powder and experimental samples with 5, 10, 15 and 20% replacement of wheat flour with kelp powder were studied. Moisture and acidity were determined, sensory evaluation was performed, shape retention after cooking and the amount of dry matter transferred into the cooking water were assessed. The nutritional and energy values of the control and 15% samples were also compared. Increasing the kelp powder dosage to 15% improved cooking properties: shape retention reached 100%, while dry matter transfer into the cooking water decreased to 4.1%. At 20% replacement, sensory and technological characteristics deteriorated. Based on the combined assessment of the studied parameters, 15% replacement of wheat flour with kelp powder was determined as the rational dosage.