JUSTIFICATION OF THE TECHNOLOGY OF VEGETARIAN CANNED MAIN DISH FOR NUTRITION OF MILITARY SERVANTS OF THE ARMED FORCES OF UKRAINE
DOI:
https://doi.org/10.15421/jchemtech.v33i3.322193Keywords:
military nutrition; vegetarianism; protein; essential amino acids; polyunsaturated fatty acids; biological value.Abstract
A technology has been developed for the production of vegetarian canned staple foods with a full range of nutrients to expand the range of plant-based foods for vegetarians serving in the Armed Forces of Ukraine. Purpose. Substantiation of the technology of vegetarian canned main dish – porridge with soy meat with the inclusion of non-traditional types of raw materials in the recipe – whole grain spelt groats, flax seeds, olive oil and sea salt. Methods. To assess the quality of the developed technology for vegetarian canned main dish – porridge with soy meat, we used generally accepted methods for determining the chemical and amino acid composition. Results. According to the results of organoleptic quality indicators, it was found that the experimental sample of canned main dish with the content of textured soybean concentrate in the amount of 38.15 %, whole grain spelt groats in the amount of 18.0 %, olive oil in the amount of 4.0 %, flax seeds in the amount of 3.0 % and sea salt in the amount of 0.9 % is characterized by the most pleasant taste and smell and was selected for further research. An increased mass fraction of proteins by 1.39 g, dietary fiber by 0.29 g in the experimental sample compared to the control was established. The use of textured soybean concentrate and whole grain spelt groats in the technology of canned main dish made it possible to obtain a finished vegetarian product with an amino acid score of 100% and higher for all essential amino acids, except lysine and an insignificantly reduced biological value compared to the control. The inclusion of olive oil and flax seeds in the recipe of a vegetarian canned main dish made it possible to increase the mass fractions of polyunsaturated fatty acids omega-3 and omega-6 in the finished product by 0.46 % and 0.07 %, respectively, compared to the control.
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