СЕНЗОРНА ХАРАКТЕРИСТИКА НА ИНОВАТИВНИ ЗДРАВОСЛОВНИ КРЕКЕРИ, ОБОГАТЕНИ С ИНДУСТРИАЛЕН ВТОРИЧЕН ПРОДУКТ ОТ ПРЕРАБОТКАТА НА ДОМАТИ
SENSORY CHARACTERISTICS OF INNOVATIVE HEALTHY CRACKERS ENRICHED WITH INDUSTRIAL WASTE PRODUCTS FROM TOMATO PROCESSING

Author(s): Milena Nikolova, Rosen Chochkov, Silviya Topleva, Valentina Chonova, Tsvetko Prokopov
Subject(s): Economy, National Economy, Business Economy / Management, Micro-Economics, Agriculture
Published by: Икономически университет - Варна
Keywords: innovative crackers; tomato flakes; sensory characteristic
Summary/Abstract: The report investigates the effect and health aspects of addition of an industrial waste from tomato processing on the sensory characteristics and some chemical properties of innovative crackers. It was established that the products with the addition of 5% industrial waste from tomato processing have the best quality characteristics, pleasant and specific and well accepted by consumers. The products are a good source of dietary fiber and proteins, making them suitable for the wellness lifestyle of the modern generation.

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