products of lipid-protein composition for special purposes, that is, for nutrition of certain segments of populationchildren, athletes, pregnant women, the elderly, etc. The composition of such protein-fat mixtures (PFM) is consis-1. Introduction The newest and most promising direction in the oil and fat industry is development and production of combined TECHNOLOGY AND EQUIPMENT OF FOOD PRODUCTION
66 person every day. Protein-the main source of essential amino acids-plays the role of building material in the process of cell development and metabolism in the organism. Lack of proteins in the diet can lead to a decrease in the protective properties of the organism, disrupt digestion processes, blood formation, the activity of the central nervous system or weaken mental activity. It is well known that about half 1. Introduction Human nutrition is the main factor in ensuring and improving health. For the proper functioning of the human body, about 600 essential nutrients are needed daily. Proteins-the most important component of the six main components of food should be present in the nutrition of every
The composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on flax, sesame and sunflower seeds. These products can be used both in everyday and in special nutrition of athletes, soldiers, heavy manual workers, children and young people. It was determined that the oxidative stability of the model creamy candy mass increased with the concentration of protein-fat composite in it. The positive effect of the plant supplement on taste, aroma and "mouth-feeling" sensation parameters was proved by the obtained profilogram of organoleptic quality control parameters of experimental samples of candy masses with different content of protein-fat composite. Thus, it was established that the protein-fat composite in the composition of sweets improved its organoleptic and physicochemical quality control parameters, and also increased shelf life. The development allows to increase the consumer evaluation of the quality of "truffle" cream candies and, accordingly, their competitiveness.
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