Development of chips technology using plant raw materials

The issue of proper nutrition is becoming more and more relevant every day. A nutritious diet rich in vitamins and micronutrients helps improve the functioning of the body. The problem of increasing the nutritional value of products that do not contain artificial additives is currently relevant, especially for people leading a healthy lifestyle. A product has been developed using rapeseed cake. The composition of rapeseed cake indicates the prospects for its use in healthy and specialized nutrition. The composition of rapeseed cake includes proteins, fiber, polyunsaturated fatty acids (PUFAs), calcium, and magnesium. This material presents the results of the development and scientific research of the chemical composition of chips with the addition of rapeseed cake. The chips recipe was developed by replacing 10% wheat flour with rapeseed cake and 10% wheat flour with rapeseed cake and completely replacing sugar with starch. The study is aimed at athletes. The development is based on red sauce with the addition of rapeseed cake. Further research involves drying the sauce. The study used two methods of drying the sauce: in a combi oven and in an oven. In the resulting chips, the average content of calcium and magnesium in the samples was calculated. As a result, it was revealed that when drying in a combi oven, the magnesium content in sample No. 1 is 14% higher, and in sample No. 2 - by 20%, than when drying in an oven. Studying the calcium content, it was revealed that when drying in a combi oven, there is more calcium in both sample No. 1 and sample No. 2 - by 20% than in similar samples obtained by another drying method. It has been established that when drying in a combi oven, a greater amount of mineral substances is retained. Drying chips in a combi oven is not only less expensive, but also more efficient.