Assessment of the nutrient composition of crackers enriched with dietary fiber

One way to adjust the composition of food products is to utilize new/non-traditional raw ingredients. These include yacon. Dried and crushed yacon tubers were introduced into the cracker recipe mixture at a ratio of premium wheat fl our and powdered semi-fi nished yacon product in mass fractions of 62:8 (per load). The results of a study of the composition and comparison with the norms of physiological needs for nutrients have shown that crackers with yacon can be identified as a functional product based on dietary fi ber, macronutrients — phosphorus, and micronutrients — manganese and copper.