EFFECT OF FERN POWDER TREATED BY IR RADIATION ON BELGIAN WAFFLES ORGANOLEPTIC QUALITY INDICATORS

The aim of research is to study the effect of bracken powder treated with IR radiation on the organoleptic quality indicators of Belgian waffles. Tasks: development of a recipe and technology for the preparation of Belgian waffles from wheat flour and bracken powder treated with IR radiation; conducting an organoleptic analysis of the quality of Belgian waffle samples. Objects of the study are samples of Belgian waffles baked on the basis of premium wheat flour with a partial replacement with IR-dried bracken powder using the technology corresponding to the traditional recipe of Belgian waffles (for the control sample): control sample (CS) – Belgian waffles based on wheat flour; samples № 1, № 2, № 3 – Belgian waffles with the replacement of 4; 6; 8 % premium wheat flour for IR-dried bracken powder. The primary ingredients in the waffle dough recipes were premium-grade wheat flour (Aleika brand, Aleisk, Altai Region, Russia), treated with infrared radiation, and infrared-dried bracken powder, which was obtained independently from fresh plant material. Additional ingredients included sugar, dry yeast, salt, 2.5 % fat milk, chicken eggs, and 82.5 % fat butter. The wheat flour was also treated with infrared radiation to strengthen the gluten. To evaluate the organoleptic properties, the finished Belgian waffle samples were assessed for appearance, consistency, color, aroma, and taste in accordance with GOST 31986-2012 "Foodservices. Method for organoleptic evaluation of foodservice products." The results of the study make it possible to determine the optimal conditions for IR processing and draw conclusions about the impact of IR radiation on the quality of food products. The use of infrared radiation in drying food products is considered a promising method for preserving vitamins and biologically active substances. Research has practical implications for the development and optimization of plant-based flour confectionery recipes with enhanced nutritional value.