THE EFFECT OF PEANUT FLOUR ON THE ORGANOLEPTIC AND PHYSICO-CHEMICAL PARAMETERS OF CRACKERS

The article is devoted to the study of the effects of peanut flour on the organoleptic and physicochemical properties of crackers. Experiments were conducted to add peanut flour to various cracker dough recipes in order to improve their flavor, texture, and nutritional value.

The evaluation of organoleptic characteristics included the analysis of the aroma, taste, texture, and appearance of the resulting products, which allowed for an objective assessment of their quality. Physicochemical studies covered parameters such as moisture, alkalinity, and wetting, which helped to understand how peanut flour affects the structure of the dough and the finished products. The results showed that the addition of peanut flour significantly improves the flavor and texture characteristics of crackers, while their nutritional value is enhanced due to the increased content of vegetable proteins and fats. This article highlights the potential of peanut flour as a beneficial ingredient for the production of functional food products, as well as opens up prospects for further research in the field of innovative technologies in the food industry, ultimately leading to the creation of healthier and tastier products for consumers. The addition of peanut flour may also contribute to the creation of products for special dietary needs