DEVELOPMENT OF DRY BREAKFAST TECHNOLOGY WITH THE USE OF BEEF AND NUT-RAW RAW MATERIALS

Abstract

The Republic of Kyrgyzstan, located in Central Asia, has close economic ties with Russia, Kazakhstan and China. Favorable climatic conditions allow to grow ecologically clean products in the Republic. Beans, peas, corn, chickpeas and lentils in the diet are presented as legumes. They are useful in high protein, other nutrients and natural fiber. They are used in combination with vegetable and nut raw materials for the production of high-grade food products. As a result of the research, the possibility of inclusion in the formulation of multicomponent dry breakfasts of nonfat walnuts, pistachios, hazelnuts and legumes has been revealed. Biochemical evaluation of the quality of breakfast cereals has shown that the finished products contain more essential amino acids than raw materials and are rich in deicient lysine, threonine, valine and leucine. The limiting amino acid is isoleucine. The product also includes soluble and insoluble dietary iber. Based on the results of the research, a conclusion was made about the advisability of mastering the technology for the production of multicomponent dry breakfasts.

Keywords

• грецкий орех
• фисташки
• миндаль
• фундук
• экструзия
• хлопья на завтрак
• walnut
• pistachios
• almonds
• hazelnuts
• extrusion
• breakfast cereals