Development of multi-component chips through the rational use of plant-based raw materials
https://doi.org/10.20914/2310-1202-2026-1-32-39
Abstract
In today's hectic lifestyle, chips are often a popular snack choice. However, due to their imbalanced chemical composition, there is a pressing need to enrich chips with macro- and micronutrients, in line with healthy eating principles. The aim of this study was to develop a multi-component chip formulation based on the rational use of apple refuse combined with chokeberry puree, oat flour, and St. John's wort powder. A new technological solution was proposed for preparing the apple refuse, which involves sequentially blanching, straining, and pureeing. The resulting pulp is then dried and ground into a powder, which is then mixed with the finished puree. Experimental chip recipes included a mixture of apple and rowan puree in proportions of 80:20, 70:30, 60:40, and 50:50, oat flour at a dosage of 5 to 20%, and St. John's wort powder at 1%. A decrease in the moisture content of the chip mixture was observed with increasing dosages of rowan puree and oat flour, while an increase in viscosity was observed. The chip blanks were dried using infrared convection at a temperature of 50-55°C to a moisture content of 8%. A dosage of 30% rowan puree was found to ensure maximum chip brittleness of 0.23 kg/cm2. Increasing the proportion of rowan berry puree in the fruit and berry mass from 20 to 50% significantly increases the total antioxidant content, due to the higher content of water-soluble antioxidants in rowan berry puree. The best quality is achieved with a 70:30 ratio of apple refuse and rowan berry puree in the chip recipe, with oatmeal and St. John's wort powder at 10% and 1% of the fruit and berry mass, respectively. This yields an antioxidant value (based on quercetin) of 341.32 mg/100 g (371 mg/100 g dry matter).
About the Authors
Z. Y. Rodina
Michurinsk State Agrarian University
graduate student, food, commodity science and livestock product processing technology department, Internationalnaya St., 101, Michurinsk, 393760, Russia
O. V. Perfilova
Michurinsk State Agrarian University
Dr. Sci. (Engin..), professor, food, commodity science and livestock product processing technology department, Internationalnaya St., 101, Michurinsk, 393760, Russia
A. A. Derkanosova
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin..), professor, service and restaurant business department, Revolution Av., 19, Voronezh, 394036, Russia
K. K. Polyansky
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin..), professor, scientific consultant, animal products technology department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Rodina Z.Y., Perfilova O.V., Derkanosova A.A., Polyansky K.K. Development of multi-component chips through the rational use of plant-based raw materials. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(1):32-39. (In Russ.) https://doi.org/10.20914/2310-1202-2026-1-32-39
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