Articles

Dairy and Vegetable Base Engineering for Bioproduct with Oatmeal Manufacture

Authors:

Anikina E.N., Pasko O.V.

Abstract:

School nutrition is to be involved in the eating behavior pattern formation that remains for life. School nutrition reduces the risk of alimentary-dependent chronic diseases in adulthood; provides preventive maintenance of children and teenage illnesses. The vegetable and dairy ingredients use while developing specialized food allows enriching products with irreplaceable micronutrients in a natural way, increasing its organoleptic parameters significantly, and solving the amino acid balance problem of the final product. The research aim is to develop the dairy and vegetable bioproduct base with oatmeal taking into account the rational nutrition principles. As a result of the research, authors determined solubility, physical, chemical and microbiological oatmeal parameters. They conducted the protein and amino acid composition correction of the dairy and vegetable base by the mutual enrichment effect. Researchers ascertained the biological value, the chemical composition, physical, chemical and organoleptic parameters of the dairy and vegetable base.

Keywords:

school nutrition; bio-product; oatmeal; milk-vegetable base