Desserts with a high nutritional value in the industry employees nutrition

J Kalugina,L Telegenko

doi:10.15673/fst.v11i1.294

Abstract

In the article there are considered questions of the sweet foods with a high nutritional value development. Evaluation of the organoleptic and physical-chemical properties of model jelly samples with jost and spirulina showed that the proposed formula and technology gives a product with high consumer properties. There is a theoretically substantiated expediency of a jost and spirulina jelly implementation in such restaurant enterprises as dining rooms in the industrial plants. Using the jost and spirulina nutritional supplements can expand the range of the preventive nutrition foods.

Highlights

A rationally organized preventive nutrition of workers in industrial plants is an important part of modern material production organization
Preventive nutrition ensure workers engaged in construction, commissioning, working full-time on existing industries with hazardous conditions [1]
The workers lunches are related to the system of material stimulation, which have a social character

Summary

Introduction

A rationally organized preventive nutrition of workers in industrial plants is an important part of modern material production organization. A rationally organized preventive nutrition includes a developing of complex food ration, considering the energy costs of different groups of work intensity and essential nutrients Solving this question there has to be a coordination of an industry and catering administration. The first step in the development of the new jost and spirulina jelly technology are theoretical justification and planning the compositions of ingredients, methods of processing raw materials, modes of cooking, taking into account the processes that form the desired structure with a given composition of the final product, physical, chemical and technological properties. Under the regime of the process and manufacturing the developed jost and spirulina jelly technology gets high nutritional value It is the best structural and mechanical, physical and chemical properties with attractive consumer properties

Conclusions

Findings

Основи охорони праці