RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF RAPE CHIPS

Abstract

The article is devoted to the development of chips with the addition of protein iso-late from rapeseed meal. The composition of rapeseed meal indicates the potential for its use in healthy and specialized nutrition. Rapeseed meal contains proteins, fiber, polyunsaturated fatty ac-ids (PUFAs), calcium, and magnesium. The paper examines the technology for producing rape-seed chips from red base sauce with the addition of protein isolate from rapeseed meal. The paper provides a comparative analysis of the resulting products. The comparison was carried out based on their rheological and organoleptic properties relative to the reference product (a control sample of chips without the addition of protein isolate). A 5-point scale was used in expert assessments. The descriptors (descriptions of properties) and their gradations were compiled into a table. For the comparative assessment of the obtained chips, indicators of structural and mechanical proper-ties (rheological parameters) were used: shape, brittleness, surface properties. An analysis of the structural and mechanical properties of the chips showed that adding rapeseed protein isolate in-creases the maximum excess pressure (elasticity) by 52 % and reduces the total residual defor-mation by 6.8 %. Adding rapeseed protein isolate has a less pronounced negative effect on the structural and mechanical properties of the chips. Analyzing the data obtained, we can conclude that sample 3 has the best and most suitable organoleptic characteristics. The chips have a fairly crunchy texture, a rich taste and aroma with a slight hint of the additive. Samples 1 and 4 are infe-rior to sample 3. The first sample has insufficiently harmonious taste and aroma characteristics, while the fourth sample has a texture that differs from the required one (a more brittle texture) and a more intense color. The data allow us to conclude that there is a slight decrease in organoleptic characteristics and to establish the most optimal dosage of rapeseed protein isolate at 10 % (5 g).