High-protein sublimated fish and vegetable based snacks

The paper presents research data justifying the relevance of developing a ready-to-eat food product in the form of freeze-dried snacks based on a homogenized fish-vegetable system. Recipe formulations are substantiated and the technology of four freeze-dried snacks using fish and vegetable raw mater...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-08, Vol.548 (8), p.82095
Main Authors: Zarubin, N Yu, Strokova, N G, Roshchina, A N, Bredikhina, O V, Ignatova, T A
Format: Article
Language:English
Subjects:
Dietary fiber
Fatty acids
Fish
Food preservation
Freeze drying
Functional foods & nutraceuticals
Inulin
Iodine
Minerals
Polyunsaturated fatty acids
Proteins
Raw materials
Snack foods
Trace elements
Trace elements (nutrients)
Vegetables
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Summary:The paper presents research data justifying the relevance of developing a ready-to-eat food product in the form of freeze-dried snacks based on a homogenized fish-vegetable system. Recipe formulations are substantiated and the technology of four freeze-dried snacks using fish and vegetable raw materials is developed, which allows to obtain a high-protein product containing polyunsaturated fatty acids, dietary fiber and minerals. Studies of the quality indicators of the developed finished products made it possible to establish its high nutritional, in particular biological value: snacks in their composition contain dietary fiber), in particular fiber (7.05-23.77%) and inulin (4.35%), polyunsaturated fatty acids of the omega - 3.6 group (ω-3: 45.52-49.43% and ω-6: 5.48-6.98% of the total fatty acids), as well as trace elements such as iodine (0.021%), which allows us to recommend them as functional foods for the diet of the population.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/548/8/082095