Композиції Каш Функціонального Призначення: Технологічні Аспекти

Abstract

Annotation. The objective of the research is to develop compositions and technology of dry compositional mixtures with glutin inclusion for producing instant porridges of functional purpose. The method of mathematical modeling was applied to develop compositional mixtures. The alkaline hydrolysis method was used to obtain collagen preparation (glutin) from the fish industry derivative products. To establish the biological value of the developed instant porridges ion-exchange chromatographing (Hitachi 835) was used. It is shown, that the inclusion of glutin in developed mixtures contributes to the biological value of culinary products and provides additional functional properties. The biological full-value of developed instant porridges is determined. It is established that the degree of the daily requirement satisfaction of essential amino acids is 30 %, when consumed the recommended servings of food. Examined organoleptic, rheological and physicochemical characteristics of developed products confirm the usefulness of the proposed technology.

Integrated Approach to the Assessment of the Quality of Immunostimulatory Beverage "Immuno Plus"

“…The analysis of structure of food of Ukrainian population [3] at the modern stage demonstrates that the protein deficit in Ukrainian's food ration is up to 26 %. Because of protein lack, the protein deficiency develops in human organism that leads to the disorders of enzymes synthesis, pancreas and intestine functions, negative nitrogen balance, muscular atony, decrease of organism resistance to the pathogenic agents.…”