Рыбные пудинги для питания детей младшего школьного возраста

Abstract

Proper nutrition ensures the normal physical development of a person, regardless of age, prevents the devel-opment and growth deviations, helps to increase the resistance of the child's body to infectious diseases and combats alimentary-dependent diseases. There has been studied the possibility of expanding the assortment of fish puddings by modifying their recipes and including them in the diet of primary school children. This goal was achieved by using fish raw materials with lean protein and medium-fat protein, which was considered as an interchangeable fish raw material. Experimental studies were carried out to substantiate prescription compositions of puddings without adding bread previously soaked in milk, but including a structure-forming component from fish bone tissue (heads, ridge and fins) in their composition. The comparative analysis of organoleptic and physicochemical indices of quality, chemical composition and energy value of the obtained products has been carried out. It has been found that puddings based on silver carp or pike perch meat can be attractive for young school children. The part of the structure-forming component should not exceed 14%. For mass nutrition of primary school children there are recommended the puddings produced according to recipes No. 1.2 and 1.3, which include silver carp or pike perch meat (74%), structure-forming component (14%), unsalted butter (4%), raw egg (7.0%) and flavorings. The ratio of these components ensures developing high organoleptic properties and increased nutritional value of the product. Including the fish puddings in the diet of young school children allows balancing their diet in terms of proteins, fats, amino acids, correct their eating behavior and increase the attractiveness of the fish product for the young group of the population of Russia.