DEVELOPMENT OF PROTEIN COMPOSITION TECHNOLOGY WITH THE POSSIBILITY OF USING THEM IN DIETARY FOOD PRODUCTS

doi: 10.25712/ASTU.2072-8921.2021.02.021

Abstract

The article examines the possibility of using non-traditional protein sources to obtain protein compositions for the purpose of introducing them into food products, including dietary ones. On the basis of the literature data, the types of raw materials that are advisable to use for the production of protein additives are selected and the rationale for conducting research in this direction is given. Theoretical studies on the selection of protein compositions and non-traditional sources of protein for the creation of therapeutic and preventive food products for functional purposes were carried out. Samples of various protein sources were prepared and a comparative analysis of their amino acid composition, techno-logical, biomedical and other properties was carried out. It is established that the developed protein compo-sitions can be used in the form of powders or pastes and, depending on the type of final product, techno-logical parameters for preparing the ingredients of the mixture have been developed. Operator models of technological systems for the production of protein compositions have been developed. The scope of their application for the creation of dietary food products is theoretically justified. The analysis of patent infor-mation sources showed that there are no analogues of the developed protein compositions. The efficiency of the work is determined by the use of waste from food production and green plants as non-traditional sources of protein. The expediency of the obtained protein mixtures of plant origin for the creation of dietary products for therapeutic and preventive purposes is justified.