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Table 2.
Results of the study of the physico-chemical quality indicators of the cracker of increased nutritional value and the control sample.
| Quality indicator | Control sample | Sample No. 1 | Sample No. 2 | Sample No. 3 |
|---|---|---|---|---|
| Humidity, % | 4.5 | 434 | 434 | 436 |
| Acidity, deg. | 16 | 11 | 11 | 11 |
| Alkalinity, % | 278 | 275 | 28 | 28 |
| Mass fraction of fat in terms of dry matter,% | 25 | 18 | 18 | 18 |
| Wetness, % | 153 | 152 | 151 | 151 |
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