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Vasyukova А. Т., Bogonosova I. A., Novozhilov M. P.
Development of preventive vegetable products with protein fortifiers
DOI: 10.21443/1560-9278-2019-22-3-349-355
Abstract. The developing new formulations of specialized products for the nutrition of schoolchildren and adolescents requires the search for new raw materials that guarantee the expansion of the assortment and increase the consumer properties of culinary products. In the study of raw materials, semi-finished products and finished products, standard and generally accepted sociological, organoleptic, physical and chemical and microbiological methods have been used. Eggplant, squash, apples and pumpkin were chosen as promising components of vegetable casseroles. The chemical composition and nutritional value of this raw material have been studied, the cost of developed products has been determined. A protein fortifier (dry protein composite mixture) has been used in the formulations. As a result of research, microbiological, organoleptic indicators, nutritional and energy value of innovative vegetable casseroles have been determined. In all developed samples, a higher content of basic food substances has been noted in comparison with traditional casseroles: proteins –169.9–295.22 %; fats – 85.4–218 %; carbohydrates – 13.57–26.68 %. The obtained ratio of proteins and fats in enriched casseroles of a high degree of readiness contributes to better absorption of fats. In the course of studying losses during heat treatment, it has been found that enriched vegetable casseroles, compared to control samples, have greater mass losses, since up to 50 % of juicy vegetable raw materials (pumpkin, zucchini) are added to their recipes. When assessing the quality of new products, qualitative and quantitative methods have been used. The organoleptic quality assessment of the developed casseroles has been carried out using qualitative and quantitative methods (on a 10-point scale), it shows that all the samples of enriched casseroles (cabbage, potato, carrot and vegetable) presents high organoleptic characteristics. Microbiological indicators of casseroles (semi-finished products of high degree of readiness) have met the requirements of the Technical Regulation of the Customs Union 021/2011 "On food safety".
Printed reference: Vasyukova А. Т., Bogonosova I. A., Novozhilov M. P. Development of preventive vegetable products with protein fortifiers // Vestnik of MSTU. 2019. V. 22, No 3. P. 349-355.
Electronic reference: Vasyukova А. Т., Bogonosova I. A., Novozhilov M. P. Development of preventive vegetable products with protein fortifiers // Vestnik of MSTU. 2019. V. 22, No 3. P. 349-355. URL: http://vestnik.mstu.edu.ru/v22_3_n80/06_vasukova_349-355.pdf.
