DETERMINATION OF THE NUTRITIONAL AND ENERGY VALUE OF A CREAMY VEGETABLE SPREAD

Abstract

The article shows the nutritional and energy value of the images of creamy vegetable spreads in accordance with GOST 34178-2017. The advantage of the spread sample No. 1 over other fat products as functional products is reflected. The examination was carried out according to a complex of organoleptic and physico-chemical parameters in accordance with GOST 34178-2017. Studies have found that the body better assimilates those fats that are in a state of thin emulsion and are a reverse emulsion of the type of water in oil. The digestibility of the presented spread samples is explained by the mixed nature of the fats present and is 97-98%, therefore, the fat base is selected so that the melting point of the finished product is 31-34 ° C. The low protein content in all samples ranges from 1.07 g/100g to 1.13g/100g, which indicates a balanced amino acid composition. In spreads, the fatty acid composition is better balanced due to the increased amount of polyunsaturated fatty acids, the cholesterol content is reduced, the vitamin composition is regulated, in addition to vitamin A of milk fat, p-carotene, vitamin E, water-soluble vitamins are introduced. In the future, work will be carried out on the creation of a new generation of fat products by enriching them with various functional ingredients, improving their fatty acid composition, namely in the direction of increasing the nutritional value and safety of the product as a whole.