Development of formulations and technology of culinary products of high nutritional value for nutrition of school-age children

The research objective was the development of compoundings and technology of culinary products of raised nutrition value for school food. The tasks were to prove the need of development of culinaryfish products of raised nutrition value; to study consumer preferences of the pupils; to develop compoundings and technologies of culinary fish products of raised nutrition value for school food; to investigate indicators of quality and safety of new production; to develop standard and technological documentation; to define economic efficiency of introduction of new technology. The objects of the research were questionnaires of the pupils; Ricotta curd cheese; flax flour; minced cod industrial production; minced fish of high nutritional value and culinary products from it. Market researches were applied; organoleptic, functional and technological, physical and chemical, microbiological indicators were estimated. The possibility of using ricotta curd cheese and flax flour for the production of minced fish products of high nutritional value has been substantiated...