Development of fast food mixture technology for people with predisposition to circulatory system diseases

Today «fast food» production is developing very rapidly. In some cases, fast food products act as food substitutes. The most important way to create such products is to enrich mass-consumed food products with the missing physiologically functional ingredient. In this case one should take into account individual needs based on the analysis of genetic research data. A food mixture recipe has been developed for nourishing people with predisposition to cardiovascular diseases. The results of chemical composition analysis of the developed product made it possible to establish that the partial replacement of maltodextrin with stevia, isolated soy protein with dry egg yolk, as well as the addition of the fortifying additive «Tsegepal 03-C», a premix (dietary supplement) of polyunsaturated fatty acids ω-3 and ω-6 VitaMeal led to an increase in the content of nutrients needed by people with predisposition to CVD - vitamins A and E, vitamin B1, vitamin B2, niacin, folates, pantothenic acid, choline, ω-3 and ω-6 - by 100%, vitamin B12 - by 50 %.