УДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ РИБНИХ ПУДИНГІВ ДЛЯ ДИТЯЧОГО ХАРЧУВАННЯ (Ukrainian)

IMPROVEMENT OF THE TECHNOLOGY OF FISH PUDDING FOR INFANT NUTRITION. (English)

The article deals with the improvement of the technology of fish pudding for infant nutrition. The current state and innovative developments of domestic and foreign scientists have been analyzed, perspective directions of enrichment of the fish puddings range and development of the market of products for infant nutrition have been defined. It is established that the main leaders in the production of this type of product are: Italy, England, Germany, Norway, Bulgaria, which specialize in vegetable and fish products. The effectiveness of combining fish, vegetable and animal raw materials in order to perform the nutritional value of fish puddings, in accordance with the requirements of baby food products, is theoretically substantiated and experimentally confirmed. Through the experimental research, the ingredient composition has been optimized and recipes for new fish puddings for infant nutrition based on fish (hake, pike-perch), vegetable (pumpkin) and animal raw materials (butier, milk, eggs) have been developed in the following ratio: sample 1 (hake - 50, pumpkin - 16, butier - 4, milk - 13,4, eggs - 16,2); sample 2 (pikeperch - 50, potato -16, butier - 4, milk - 13,4, eggs - 16,2). The results of researches of structural and mechanical indicators, namely - boundary shear stress, are given in the study. Studies have shown that adding pumpkin to the pudding reduces this indicator. This can be explained by the increase in moisture retention capacity, which makes the finished product susceptible to mechanical impact, ie more so􀅌 and juicy. To ensure the warranty period of storage, the patierns and dynamics of changes in quality indicators during the storage have been studied. The results of studies of acid and peroxide values of fat showed that with increasing duration of storage, these indicators increase within acceptable limits, which confirms the possibility of the selected raw materials usage in the recipes of new fish puddings. Based on the obtained results, the prospects of further research are determined - to develop a technological scheme for the production of fish puddings based on representatives of freshwater fish, namely grass carp and silver carp. [ABSTRACT FROM AUTHOR]

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