Technology of obtaining and quality evaluation of fern snacks

The objective of the study is to develop a technology for obtaining and assessing the quality of fern snacks. The studied structure of the range of products made from the common bracken fern shows that 57 % of the volume of sold products is salted fern, which becomes a "growth point" for the production of products using various types of drying. The chemical composition, unique organoleptic indicators of the food plant growing in the Krasnoyarsk Region determine its value as a potential raw material for the production of "healthy products for a quick snack". The objects of the study are samples of prepared fern dried using IR and freeze drying, snacks. Generally accepted research methods were used. Based on a comprehensive assessment of organoleptic indicators, the choice of freeze drying for the production of fern snacks is justified. This method allows you to get the desired appearance, texture, taste of the product, which are decisive when choosing snacks. The optimal values of the technological process parameters (duration of freezedrying X1 = 26 h; soaking of salted fern X2 = 6 h; layer thickness X3 = 0.5 cm; particle size X4 = 5 cm) and controlled factors of snack quality (moisture Y1 = 8.4 %; organoleptic assessment Y2 = 24.8 b; protein content Y3 = 27 %) were established. The nutritional value of snacks is characterized by the presence of 25 g of protein, the share of essential amino acids is 44 %, the amount of fat is 2.8 g, the dominant fatty acids are linoleic and palmitic. The degree of satisfaction of the daily requirement is: in relation to vitamins – A – 20 %, PP – 22, C – 35 %; zinc – 31 %, phosphorus – 41, iron – 61, dietary fiber – 133, pectin substances – 270 % when consuming 100 g of snacks. The developed technology for obtaining a new functional product – snacks from fern expands the potential of its use.