Powder from freeze-dried fern in iris production technology

The objective of the study is to develop a technology for producing iris using freeze-dried fern powder. Processed plant materials are currently being effectively integrated into a wide range of food systems, providing improved organoleptic characteristics and increased nutritional value. An example of such an innovation is the introduction of freeze-dried bracken powder, harvested in the Krasnoyarsk Region, into the recipe for traditional iris for the first time. The solution chosen for formulating the iris meets the popular trends for “contrasting flavors” and “healthy food products”. The objects of the study are experimental samples of the author’s cream iris with a fat content of 33 % with partial replacement of sugar in the recipe mixture with 10, 20, 30 % fern powder. The work used generally accepted research methods. The rational dosage of replacing 20 % sugar with powder in the iris was established by means of a comprehensive or-ganoleptic assessment of the samples. As a result of the study, the technological parameters of boiling the toffee mass at a temperature of 125 °C with its subsequent cooling to 40 °C and then introducing fern powder were determined, which allows for the creation of a contrast of sweet and salty taste, ensuring the preservation of protein and vitamins. The studied quality and safety indicators of the new type of iris cor-respond to the regulated values established in the regulatory documentation. The developed iris has dis-tinctive features, according to the requirements of TR CU 022/2011, it is a source of vitamin PP (24 %), calcium (15%), phosphorus (17%), iron (16 %), pectin (35 % of the average daily requirement of an adult for vitamins and minerals), dietary fiber (4 g). The use of freeze-dried fern powder in the iris makes it pos-sible to reduce the sugar content, create a new "contrasting taste", increase the nutritional value, which will potentially ensure consumer interest in the new product, and expand the target audience of consumers.