Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value

Abstract

Production of food with specified characteristics (composition, structure, sensory parameter) is a promising direction of food industry development. Such products are low-calorie foods, they are good for health, have balanced composition and functional properties. They can be cooked fast and have extended storage. The main objective of the given research is to develop production technology and evaluate the quality of the food concentrate «Buckwheat porridge with soybean-fern-protein-vitamin-mineral concentrate» having higher biological and nutritional value. The research results made it possible to develop production technology of a new enriched food such as food concentrate with high biological and nutritional value using an analogue by means of increasing the number of components in the raw material as well as to get a model recipe of the food concentrate mixture with soybean-fern-protein-vitamin-mineral concentrate and evaluate product quality. By means of recipe modeling and determining the chemical composition, nutritional value as well as assessing the quality in respect to organoleptic parameters the authors proved that it is important to produce the given product. The research has revealed that if a person consumes the developed food concentrate the daily requirement for protein is satisfied 23%, fat – 18%, vitamin C – 37%, vitamin E – 105%, mineral substances: potassium – 23%, calcium – 12%, phosphorus – 40%, magnesium – 34%, and food fiber – 37%. That shows the advantages of the product if we compare it with the analogue. Using obtained results the author developed a set of technical documents, namely, corporate standard and operating procedures for the production of food concentrate «Buckwheat porridge with soybean-fern-protein-vitamin-mineral concentrate». The given product with specified qualities can be produced by catering companies and food-concentrates industry.

Keywords

• soybean-fern-protein-vitamin-mineral concentrate
• recipe
• production technology
• chemical composition
• consumer properties