Использование добавки из пшеницы в рецептуре пельменей для социального питания

Results are given from studies on expanding the range of flour products (pelmeni) targeted at consumers with cash income lower than the subsistence minimum. By using the reference protein FAO/WHO and the theory of calculation of amino acid food quality by academician N.N. Lipatov, formula of experimental pelmeni has been composed, which contains minimized raw meat but meets the current norms of rational nutrition as to key protein and energy parameters. To give an analytical integrated assessment of pelmeni formula balanceness as to metabolizable energy and recycled essential amino acids, a comprehensive indicator is suggested, which represents an energy/essential amino acid ratio (ENAKO) reflecting the amount of product’s energy in kcal per 1 g of recycled essential amino acids standardized by MR 2.3.1.1915-04. The formula of experimental pelmeni is composed with using data obtained from chemical analysis of innovative high-protein wheat supplement. The use of this supplement enables the calculated ENAKO of pelmeni to meet the norms of rational nutrition, and at the same time to reduce the raw meat content by 46-68% as compared with traditional formula of pelmeni. Resulting from studies, formula of experimental pelmeni was obtained, which have considerably lesser meat content but possess appropriate energy-protein quality as compared with the control pelmeni. All ingredients of the experimental pelmeni are presented by local raw materials.