TECHNOLOGY OF POTATO DUMPLINGS WITH DIETARY ADDITIVES OF INCREASED NUTRITION

Abstract

The modern period of development puts forward the problem of human health as a global problem. One of the promising areas of health nutrition for the population is the production of food products and the improvement of vegetable culinary production technologies using dietary supplements of plant origin, the basis of which is valuable substances. In this regard, an analytical review of the literature was conducted on modern aspects of the use of plant raw materials and dietary supplements in the production of potato dishes, which are a source of potassium, phosphorus, and vitamins C and group B (B1, B3, B6), in order to substantiate the feasibility of improving the technology of culinary products. Based on the analyzed data, the main food nutrients and dietary supplements (wheat germ and spirulina) were identified to improve the technology of culinary products from potatoes by using raw materials and dietary supplements containing proteins, polyunsaturated fatty acids, vitamins, macro- and microelements, and dietary fiber, which will reduce the deficiency of essential substances and purposefully change human metabolism.The purpose of the research is to improve the technology of potato dumplings and increase their nutritional value through the use of dietary supplements that will help increase the content of vitamins, macro- and micronutrients, and dietary fiber.The work presents the chemical composition of the starting material and conducts a comparative analysis of its amino acid composition. The nutrient composition was optimized, the technology was improved, a hardware and technological scheme was developed, and the nutritional value of potato dumplings was studied using wheat germ and spirulina.As a result of experimental studies, it was found that the mineral composition of potato dumplings “Zarodkovi” has a higher level of macro- and microelements compared to the control traditional product, namely, there is an increase in the content of: calcium by 7,24 times, magnesium ‒ by 2,65 times, phosphorus ‒ by 2,45 times, iron ‒ by 4,55 times, zinc ‒ by 11,22 times, selenium ‒ by 7,33 times compared to the control. The amount of thiamine is higher by 7,86 %, riboflavin ‒ by 14 times, cyanocobalamin ‒ by 25 times in “Zarodkovi” dumplings compared to the control. The tocopherol content of the developed dumplings exceeds the control ones by 11,84 times.The social effect was determined and recommendations were provided for the implementation of the technology of potato dumplings using wheat germ and spirulina in restaurant establishments.