Development of vegetable production of prophylactic with protein fortification elements

By the method of selecting components, promising compositions were identified for enriching traditional recipes for vegetable casseroles. Eggplant, zucchini, apples and pumpkin were chosen as promising components. To use vegetable raw materials in the production of casseroles, the chemical composition and nutritional value of promising raw materials were studied, the cost of developed products was determined. As a protein fortifier used a mixture of protein composite dry. As a result of research, a characteristic of microbiological, organoleptic indicators and nutritional value of vegetable casseroles was obtained. It was established that the nutritional and energy value of all developed samples in terms of the content of basic food substances has higher values: proteins - by 169.9-295.22%; fats - by 85.4-218%; carbohydrates - by 13.57-26.68% compared with traditional casseroles. The cost of produced vegetable casseroles is directly proportional to the concentration of dry protein composite mixture...