Effect of biocorrective supplements on functional and technological properties of complex food systems

The article presents the results of studies on the effect of a bio-correcting food supplement on functional and technological properties of model liver-based pate systems. The supplement included components that are domestic resource-saving sources with predictable biopotential and consumer properties. The food-fortifying supplement was added to the model pate systems in the amount of 10–30%. The aim of the research is to study the effect of bio-correcting supplement on functional and technological properties of liver pate products. Technology of preparing model minced meat systems, along with traditional operations, included the stage of introducing a bio-correcting supplement into the cutter. It has been found that dry supplement components must be hydrated when used in the composition of pate recipes. The process of hydration of the enriching supplement was carried out with drinking water in the ratio of 1:2, and was stirred to a homogeneous state, then kept at the temperature of 19 ± 5°C for 10–15 minutes. That corresponded to the state of saturation of the system biopolymers with moisture and achievement of a pasty consistency, similar to that of pate masses. In the course of the research it was found that the model compositions had higher indicators of functional and technological properties compared with the control ones. The enriching additive in the composition of liver pate increased up to 30% compared with the samples prepared according to the traditional recipe: the moisture-binding capacity by 11–20%, the water-holding capacity by 20–25%, and the emulsifying capacity by 9–14%. The results obtained indicate the possibility of a targeted influence of the additive components on the functional and technological properties of liver pate. When a bio-correcting additive is included in liver pates, the pates get enriched with high-grade protein, vitamins, minerals and essential substances; organoleptic properties of finished products improve; calorie content of products reduces; functional, technological, structural and mechanical properties improve; the risk of broth-fat edema and moisture release from food products reduces; thermal losses decrease and the yield of finished products increases; a new product line of pates with high biopotential and consumer properties is obtained

ANALYSIS OF THE MARKETING POTENTIAL OF ENRICHED FOOD PRODUCTS FOR PREGNANT WOMEN

The article presents the results of the analysis of the marketing potential of fortified food products for the nutrition of women during breastfeeding and pregnancy. Catering for pregnant women is one of the important conditions for the normal pregnancy, stable functioning of the organs and systems of a woman during this difficult period and the birth of a healthy baby. There is a deficiency of a wide range of nutrients in pregnant and lactating women in various regions of Russia, so this problem solution can be considered a very promising direction in the state food industry.In the course of marketing research, a simultaneous cross-sectional study has been carried out, the possibility of using a food enrichment system from domestic raw materials of deep processing to produce an assortment of functional pastes has been assessed. The demand for the developed product line of products in the market has been studied and a target audience has been revealed.The calculations of the optimal price level for fortified products for the therapeutic and prophylactic nutrition of pregnant women are presented, the range of retail prices per unit of finished product has been determined. The potential market capacity has been estimated, the values obtained in answering the questions of marketing research have been taken as an assumption. The results obtained indicate that the increase in the price of developed finished products compared to traditional don’t not go beyond the purchasing power of the target audience. At the same time, the proposed product line of pastes with a therapeutic and prophylactic orientation will make it possible to correct violations of female homeostasis during pregnancy and breastfeedin

Enriched products of cereals for food of women during pregnancy

Now the question of the organization of the healthy and good nutrition of pregnant women is particularly acute. Food is a factor of the genetic program of development. Defective food leads an arrest of development and functional maturing of bodies and systems of a fruit. The most vulnerable are the intelligence, mentality, system of immunity, digestive tract and kidneys, endocrine system. In this aspect the cake of germs of wheat (WGC) and a fine egg shell are of interest. The purpose of researches was development of compounding and technologies of the porridges enriched with paste on the basis of cake of germs of wheat and a fine egg shell. The paste received after hydration of mix WGC and a fine egg shell, at the same time was applied preparation of prototypes of porridges it keeps almost completely biologically active agents of initial components. The fine egg shell is a source of natural calcium which is extremely important for full development of a fruit and normal functioning of an organism of future mother. The calcium which is contained in an egg shell is almost completely acquired by an organism. During pregnancy the need for calcium considerably increases as salts of this element are necessary for formation of bone, nervous, cardiovascular systems of a fruit, ensuring normal coagulability of blood of the child and a basis for formation of teeth. Besides calcium, the egg shell contains enough ascorbic acid which is necessary for the full-fledged growth and development of a fruit

Prospects for the use of alfalfa seeds in the production of special food products

The article is devoted to the problem of protein nutrition deficiency among the planet's population. The urgency of attracting protein-containing vegetable crops to diets of various groups of the population is revealed. It is noted that in recent years, the population has seen a decrease in the intake of complex carbohydrates, an increase in the intake of easily digestible carbohydrate and fatty foods. The consequence of an unbalanced diet is a decrease in life expectancy, an increase in endocrine and cardiovascular diseases. It is found out that alfalfa is a domestic unpretentious agricultural crop with a high yield and is widely cultivated in Russia. It is found out that alfalfa is a domestic unpretentious agricultural crop with a high yield and is widely cultivated in Russia. The prospect of attracting alfalfa to food production has been established. The chemical composition of the seeds of alfalfa has been studied. The article presents the results of studies to determine the content of vitamins, the composition of amino acids, the amount of macro- and microelements in the object. It was found out that the chemical composition of alfalfa seeds is characterized by a high content of protein, complex carbohydrates, fiber, vitamins (A, B3, B5, B9, E, K), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (iron, manganese, copper, zinc). Lucerne can be an effective source of leucine, lysine, isoleucine, valine and threonine. Based on the above studies, it is concluded that the seeds of alfalfa are a promising raw material for the replacement of animal proteins, the enrichment of low nutritional vegetable proteins, the regulation of the chemical composition of catering products, the creation of analogues of food products and the development of specialized products of baby food. Alfalfa seeds are proposed for the development of low-calorie food formulas, food products with low cholesterol and the creation of specialized products for the correction of metabolic disorders of the body. It is shown that alfalfa, along with other domestic agricultural crops, is very promising in food production