ВИКОРИСТАННЯ ГАРБУЗА ПРИ ВИРОБНИЦТВІ КОТЛЕТ РИБНИХ ДИТЯЧИХ

Abstract

Modern baby food is characterized by a marked deterioration in children's eating habits. Unhealthy foods (snacks and sweets) are increasingly appearing in children's diets, and the amount of nutritionally valuable foods (vegetables, fish, etc.) is significantly decreasing. That is why it is important to introduce dishes with a balanced nutritional composition into children's diets.An analysis of research and publications in the field of baby food technology has shown that little attention has been paid to the development of recipes for multicomponent fish dishes for the children's menu of hotel and restaurant business estab-lishments in the scientific literature today.The aim of the article is to substantiate the recipe for children's fish cutlets "Pumpkin" with enrichment with functional ingredients to increase the biological value and improve the organoleptic properties of the finished dish.The recipe of children's fish cutlets "Pumpkin" was developed by completely replacing the main fish raw material in the traditional recipe of amateur fish cakes with cod fillets with the addition of pumpkin purée and completely replacing the aux-iliary raw materials with rye bread, quail eggs, almond milk, olive oil. Samples of the new dish were made, its organoleptic and physicochemical quality indicators were studied, and its biological value was calculated. A comprehensive assessment of the quality of children's fish cutlets "Pumpkin" was carried out using the Harrington method.Fish cutlets for children "Pumpkin" have a simple technological process of preparation and can be included in the children's menu of hotel and restaurant business establishments