STUDY OF THE IMPACT OF CHICKPEA FLOUR BLEND ON BISCUIT SEMI-FINISHED PRODUCTS
Abstract
This research is focused on improving the production technology of biscuit semi-finished products by incorporating chickpea flour. The work analyzes improving the nutritional and physicochemical qualities of the products, using mathematical modeling and data analysis in Mathcad to guide the process.The aim of the research is to enhance the quality of biscuit products by substituting some of the wheat flour with chickpea flour, while also identifying the ideal technological parameters that will make the product more attractive to consumers, especially those who prioritize healthy eating.Mathematical modeling methods, such as regression analysis, were used in the study to process experimental data.This allowed us to find the optimal combinations of ingredients and improve the technological process to produce high-quality biscuit semi-finished products. The study demonstrates how the use of chickpea flour can not only enhance the product’s nutritional value – by increasing its protein, fiber, and mineral content – but also improve its taste, texture, porosity, and longer freshness.The main novelty of the research is the application of modern mathematical modeling methods to refine the recipe and production processes for biscuit semi-finished products, making them competitive in the market, especially for those who choose healthy eating options.Analysis of the experimental data shows that the addition of legume flour leads to significant improvements in the organoleptic and nutritional properties of the biscuit product.The results of the study show that the optimized recipe provides a product with desirable organoleptic properties,such as taste, texture, and color, while also contributing to overall health improvement. Furthermore, the regression modeling used to determine optimal parameters ensures both economic efficiency and product quality, making it promising for mass production. The conclusions of this study open up new opportunities for the development of healthy and economically efficient food products that align with current dietary trends.
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