RESEARCH ON QUALITY OF FOOD SYSTEMS WITH PUMPKIN SEED FLOUR ADDED

RPSFNM

Abstract

Vegetable dishes are an indispensable part of every person's diet. The purpose of this work is to study the quality of a vegetable-based food system consisting of potatoes and white cabbage with pumpkin seed flour. The object of this study is the experimental samples of a vegetable-based food system with the addition of pumpkin seed flour. The subject of the study is the organoleptic and functional-technological indicators: moisture-retaining, moisture-binding, and emulsifying abilities, pH, adhesion of the food system, and microbiological safety indicators of vegetable products (cutlets). The best organoleptic indicators were observed in samples with 10 % and 15 % replacement of the vegetable part with pumpkin seed flour. It has been established that replacing the vegetable part with pumpkin seed flour in the range of 5 % to 30 % increases the moisture-retaining, moisture-binding, and emulsifying properties of the food system by 22.0 %, 21.8 %, and 10.0 %, respectively. Additionally, replacing the vegetable part with pumpkin seed flour reduces the adhesive properties of the food system by 22.5 Pa compared to the control sample (containing wheat flour). The microbiological safety of vegetable products with pumpkin seed flour in amounts of 10 % and 15 % was evaluated after cooking using different methods of heat treatment.