The development of technology and research of quality indicators of nachos from non-traditional raw materials

Abstract

Currently, due to lifestyle changes, ready-made snacks are a popular and in-demand food product. The use of a large number of snacks leads to the development of a number of negative changes in human health. According to WHO, diseases of the gastrointestinal tract are among the five most common diseases in the world. Most often these diseases affect children, preschool, school age and students. The reason for this may be, first of all, the uncontrolled use of «dry rations», that is, various types of snacks. But snacks can serve as a technological basis for designing innovative food products with excellent consumer characteristics (organoleptic and physico-chemical properties). Therefore, replacing the harmful component of snacks with balanced raw materials, a useful product is obtained. The article describes the technology of nachos obtained by changing the component of the recipe, and with the addition of unconventional raw materials. When preparing nachos, cottage cheese was used to increase its nutritional value. To check the quality indicators of raw materials and finished products, standard visual-sensory and laboratory research methods were used, the results of the studies were described in detail and recorded. To date, the most common fast food product as an alternative to chips has been offered Mexican nachos. Non-traditional raw materials and natural additives were included in the nachos recipe. As an unconventional raw material, cottage cheese was chosen as the main component according to the recipe. Cottage cheese, fat content 4.1%, was obtained from natural cow's milk by fermentation by thermophilic bacteria. The article presents a balanced nachos recipe. According to the calculated recipe, the nachos product was prepared. The organoleptic and qualitative indicators of raw materials and finished products are determined. According to the results of the studies, the lead content in nachos was 0.019 mg/kg, cadmium-0.003 mg/kg, manganese-0.051 mg/kg and iron-0.038 mg/kg. The results obtained comply with the requirements of regulatory documentation. At the same time, the protein content in the finished product was 9.6 g, fat 5 g, carbohydrates 40.9 g, total energy value-249.67 kcal. The results of the study actually showed that there are grounds to recommend nachos on the market as alternates for fast food products.