THE POSSIBILITY OF USING AMARANTH FLOUR IN THE PRODUCTION OF PUREED SOUPS

doi: 10.25712/ASTU.2072-8921.2021.01.001

Abstract

The article discusses issues of the development of recipes for pureed lentil soups with the addition of amaranth flour, as well as determining the amount of flour that provides the best organoleptic parameters in comparison with the check sample. The first lunch courses are the main ones in the daily diet of a person, because it can meet the daily need of the human body for the necessary nutrients. Meeting of the various taste preferences of consumers is a significant task for food companies. Thus, the study of the preferences of potential consumers and the expansion of the available range of pureed soups at public catering enterprises are important. Taking into account the popularity and necessity of the first lunch courses for the human body, the aim of the paper is to develop a formulation for lentil soups with the addition of amaranth flour. To achieve the aim, the range of pureed soups at public catering enterprises in Barnaul was analyzed and the taste preferences of potential consumers were found out. Recipes for lentil soups with the addition of amaranth flour have been developed. A tasting evaluation was conducted and the main functional and technological parameters of the quality of pureed lentil soups with amaranth flour were defined. It was established that the soup-puree with 20 % amaranth flour provides the best organoleptic parameters in comparison with the check sample. The results of the research confirm that the introduction of amaranth flour in pureed lentil soups improve the organoleptic quality parameters and also increase the nutritional value of the course. It is established that the introduced flour in the cereal puree soup does not disimprove the sanitary and hygienic quality of the product and satisfies the requirements of TR CU 021/2011.