CEREAL PRODUCTS IN THE FORM OF PASTA FOR NUTRITION OF PERSONS WITH A GERONTOLOGICAL PROFILE
Keywords:
grain products, fiber, dietary fiber, vegetable raw materials, biologically active substances, diet, recipes, technology, safety, efficiencyAbstract
Herodietic foods are foods intended for the comprehensive treatment and maintenance of the General health of the elderly and senile. Providing the body's needs for nutrients and energy, normalizing the functional state of organs and metabolic processes that are disrupted due to physiological aging and concomitant diseases is the main goal of nutrition for the elderly. In this regard, the development and production of food products with the specified physical, chemical, technological and organoleptic properties for the nutrition of the elderly is an urgent task. The purpose of this work was to determine the possibility of obtaining cereal products using the technology of pasta from buckwheat, barley, pea, lentil, chickpea flour, as well as additives - dried kelp, egg powder and vitamin and mineral complex. Studies have shown that most of the compositions considered can be used as a basis for developing recipes in the production of cereal products in the form of pasta. At the same time, the results obtained showed that experimental samples of pasta according to the developed recipe compositions are inferior in organoleptic parameters and cooking properties to durum wheat pasta. Compared with the control sample, the experimental products do not have a glassy structure and a smooth surface, the presence of bran particles in the form of dark dots and specks is noticeable. All products have a greenish tint from the presence of kelp in the recipes. All products tend to stick together and form lumps. There was also a slight increase in the cooking time and an increase in dry substances in the cooking water.References
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