Vegetable Semi-finished Products Research Articles

Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers

The purpose of the research is to evaluate flavor compositions formed during the action of high temperatures on individual processes of the technological scheme for the production of vegetable semi-finished products and complex interaction in the structure of the finished product, taking into account the use of carbohydrate-protein fillers. The research presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydrate-fat structures of plant systems in the process of temperature exposure. The methods used. To carry out the tests, the potentiometric method was used and the pH of each sample was determined using the Expert-001-3pH device. Determinations of sugars were carried out according to GOST 8756.13-87 using the permanganate method; dry substances according to GOST 31640-2012; organoleptic assessment according to GOST ISO 6658–2015. The objects: samples of semi-finished products containing 12, 24, 36% carrots and 4, 8, 12% onions. The results. It has been established that sauteing treatment promotes the formation of a complex of flavoring and aromatic substances, depending on the type of vegetables. With increasing intensity of processing, the concentration of carbohydrates in the sautes increases, as well as the amount of dry matter. It has been found that in all samples the amount of organic acids increases with increasing temperature, pH decreases in carrots from 6.0-6.3; 5.5-7.0 to 4.2-5.9, and onions from 5.5-6.1; 6.4-7.9 to 3.0-5.0. For clarity of experiments, graphs of the dependence of the processing intensity on the amount of dry substances, carbohydrates, tissue softening and the formation of the flavor and aromatic range have been presented. Conclusion. The experimental data and dependencies obtained will be useful when considering more complex processes of mass transfer, sucrose inversion, and destruction of protein-carotenoid complexes. The perception of raw carrots is complex: the balance between sweetness and bitterness, which are the main criteria for the sensory quality of carrots. It intensifies when sauteed. A richer sweet taste appears. This perception of sweetness is determined by the ratio: sugar and bitterness. It does not have a direct correlation with the total sugar content in samples with carrots and sautéed onions.

Improvement of the manufacturing method of multi-component paste-like vegetable semi-finished products with a high degree of readiness

The object of the study is a multi-component past-like semi-finished product based on apples, Jerusalem artichokes, cranberries and hawthorn, which are natural nutrients with original properties obtained by cooking at 55–60 °C in an experimental vacuum-evaporator. The method of production of a multi-component semi-finished product has been improved by keeping hawthorn in a 10...15 % NaCl solution with the addition of 1 % citric acid at 20...25 °C for 30...45 minutes. Blanching with hot steam at a temperature of 105...110 °C is carried out for: apple (2...3 min), Jerusalem artichoke (5...8 min) and hawthorn (4...6 min), and cranberries are blanched with water for 1.5...3 min at temperatures of 80...90 °C. Wiping the components followed by recipe-component blending and boiling at 55...60 °C in an experimental vacuum-evaporator. According to the organoleptic parameters, the puree blend containing: apple – 35 %, Jerusalem artichoke – 30 %, cranberry – 25 % and hawthorn – 10 % with a yellow-orange color has the advantage. The ultimate shear stress (pureed components, Pa) is: apple – 14, Jerusalem artichoke – 322, cranberry – 75, hawthorn – 445. The boiled paste mixture has an increased viscosity by 3.5 times compared to the control. The heating of the working chamber and the stirrer of the vacuum-evaporating apparatus is carried out by a film resistive electronic heater of the radiating type, providing stabilization of the temperature effect and a 45 % increase in the boiling efficiency compared to the classic vacuum apparatus. The improved method will expand the range of competitive semi-finished products of a wide range of applications with natural nutrients and regulated rheological and functional properties, which will contribute to the production of food products with an immunomodulating effect

Improved method of brewing peanut mouth with blending fruit drink of a high degree of readiness

The method of production of peanut paste with blended fruit and vegetable semi-finished products of high degree of readiness based on Jerusalem artichoke and cranberry obtained under conditions of low-temperature concentration has been improved. The production method is characterized by the process of concentration in a rotary-film apparatus at a temperature of 45...50 °C to a content of 28...30 % of dry substances within 1.75...2.00 minutes. The organoleptic evaluation of various recipe ratios of the selected raw materials revealed its optimal content in the semi-finished product (Jerusalem artichoke 65 %, cranberry 35 %), which has a uniform structure, a pleasant aroma of cranberry and Jerusalem artichoke, and its color is red-orange. The obtained fruit and vegetable semi-finished product of a high degree of readiness can be used as a base or additive in various food products of special purpose to increase their nutritional value and provide the products with a health-improving effect.
 For the production of health-prophylactic peanut paste, a technological manufacturing scheme is proposed with the addition of Jerusalem artichoke and cranberry fruit and vegetable paste to its composition, which will further increase the health-prophylactic properties of the finished product, eliminate the use of sugar and other synthetic stabilizers in comparison with classical technology. The organoleptic evaluation of the received samples of peanut paste with blended fruit and vegetable semi-finished product of a high degree of readiness revealed a rational amount of the semi-finished product at the level of 25 %, while the product has a structured, homogeneous consistency and a pleasant yellow-orange color. The obtained product can be recommended for therapeutic and preventive purposes, as a cholesterol-lowering and immunomodulating agent

Influence of electro-activated water media on the shelf life of vacuum-packed vegetable semi-finished products

Canning has been widely used in the food industry for many years. However, traditional methods of preserving fruit and vegetable products are not always effective, since it is extremely difficult to achieve the required market characteristics. In addition, thermal or chemical methods of canning vegetables reduce their biological value. These facts drive the search for new effective methods of canning. In recent years, manufacturers from different countries have been actively using various canning methods, including non-thermal ones. Innovative and unconventional methods of food processing make it possible to preserve the maximum amount of vitamins and biologically active substances in products. This paper considers the processing of vacuum-packed semi-finished products from potatoes and beets with water media subjected to electrochemical activation. Technological modes of electrochemical activation of water are proposed, including a method for processing semi-finished products with electrochemically activated water before vacuuming. The study proved the efficiency of utilization of the electrochemically treated water before vacuuming. Under these conditions, the shelf life of vegetable semi-finished products increases.

Substantiation of the recipe and study of a complex indicator of the quality of mincemeat for the production of culinary meat and vegetable semifinished products for special dietary consumption (for athletes)

The article substantiates the mincemeat recipe for the production of culinary meat and vegetable semifinished products for special dietary purposes for athletes. Based on the monitoring of the food market, it was concluded that it is promising to expand the range of sports nutrition by combining mincemeat with vegetable raw materials. The development of functional food products for special dietary nutrition with increased nutritional and biological value will expand the range of new food products. The choice of vegetable raw materials, namely powders from porcini mushrooms, carrots, spinach and sesame seeds, is substantiated. A recipe for mincemeat based on chicken meat with the addition of powders of porcini mushrooms, carrots, spinach and sesame seeds has been developed, organoleptic, functional and technological indicators have been studied, energy and biological value of meat and vegetable semi-finished product has been calculated. Based on the results of the researches, a technology for the production of culinary meat and vegetable semi-finished products for special dietary consumption (for athletes) is proposed. It is shown that the mincemeat can be classified to functional products in terms of protein content, vitamins B1 and PP, calcium, potassium, magnesium, phosphorus, iron and β-carotene. The qualimetry method was used to calculate a complex quality index. To determine the characteristics of meat and vegetable mincemeat, the following indicators were chosen: organoleptic properties (appearance, taste, smell, color, texture), physico-chemical indicators (moisture content, fat content, moisture-binding capacity), nutritional and biological value (protein content, fats, carbohydrates, calcium, potassium, vitamin B1, energy value) The comprehensive quality indicator was 0.942, which is “very good” (excellent) on the Harrington desirability function scale. The developed mincemeat can be recommended for nutrition of athletes, as well as to meet consumer demand for functional food products. Key words: mincemeat, vegetable raw materials, porcini mushrooms, carrots, spinach, semi-finished meat and vegetable products, a comprehensive quality indicator.

RESEARCH OF THE PROCESS OF LOW TEMPERATURE CONCENTRATION OF FOOD RAW MATERIALS FOR ZEFIR MANUFACTURE

The article investigated the recipe composition and method of low-temperature concentration of fruit and vegetable puree with the content of components: 20% apple, 20% pumpkin, 15% beet, 15% cranberry, 15% hawthorn. Concentration of puree is carried out in a rotary evaporator to a dry matter content of 50% at a temperature of 50… 56 ° C under vacuum. At the same time, the processing time was reduced by 1… 2 min, which is many times less compared to traditional single-hull vacuum evaporators (60… 90 min). Reducing the temperature effect of concentration helps to increase the organoleptic and physicochemical parameters of the resulting paste. To establish the effect of the contribution of each component on the structure of the paste, the structural and mechanical properties of the puree of each raw material and concentrated semi-finished products were studied. The developed paste has increased strength of the structure with a value of dynamic viscosity - 394 Pa ∙ s, which is 2.5 times more than the control sample. The developed blended fruit and vegetable paste has an increased content of physiological and functional ingredients and the best organoleptic characteristics in contrast to the control version (apple paste). It is established that partial replacement of apple puree (up to 75%) in the prescription composition of marshmallows with the developed multi-component fruit and vegetable paste gives the product original properties. An increase in the value of the dynamic viscosity of marshmallows with a content of 75% replacement of apple puree with the developed paste compared to the control sample (marshmallows without additives) from 408 Pa ∙ s to 908 Pa ∙ s. The color of the marshmallow mass with 75% replacement of apple puree is bright pink with a wavelength of 596.7 nm and a brightness of 62.3%. The obtained data allow to improve the quality of original marshmallows by adding fruit and vegetable semi-finished products with increased functional properties.

Concentration of Bioactive and Mineral Compounds in Enteral Tube Feed Products Made of Plant-Based Ingredients

Abstract Nowadays available products for enteral nutrition are supplemented with synthetic ingredients. The effectiveness of these products is undeniable in the medical industry, but there is concern about bioavailability of synthetic vitamin and mineral compounds in comparison to naturally occurring ones. The aim of this study was to create plant-based formulations for enteral tube feed and to determine their bioactive compound and mineral compound concentration in comparison with the values recommended by the European regulations for special medical purpose food that is not meant to satisfy the nutritional requirements of infants. For this study, five enteral tube feed formulas were made from fruit, berry, and vegetable semi-finished products with added whey protein isolate, canola oil, cod liver oil, iodised salt, and ascorbic acid. The samples were thermally processed and concentration of vitamin C, total carotenes, total phenols and mineral compounds: P, K, Na, Ca, Mg, Fe, Mn, Zn, Cu and Se was determined. All samples showed < 20 mg·kg−1 per sample of Se, and also concentration of Zn was under the (EU) 2016/128 requirements. However, concentration of Mg (345.2 to 420 mg·100 kcal−1 of product) and K (29.2 to 39.2 mg·100 kcal−1 of product) exceeded the maximum levels. Also, the concentration of vitamin C exceeded the maximum, by average two times per sample, as L-ascorbic acid was added in response to previous experiments showing unsatisfying levels.

Vegetable semi-finished products consistency produced by hydromechanical dispersion using MAH-50 apparatus

The paper discusses the influence of the chemical composition of raw materials and the parameters of the rotary-pulsation apparatus MAH-50 on the formation of the consistency of vegetable pasty semi-finished products. The analysis shown that it is necessary to regulate the hydromodule, temperature and processing duration to change the components of raw materials, which contributes to producing a product with a homogeneous consistency.

Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products

Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 oC and 20 oC for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality.

The influence of the composition of raw materials on the quality of meat and vegetable semi-finished products for children

The basic information about the quality of meat-and-vegetable functional combined minced meat, developed on the basis of a wide range of semi-finished products: "Detsky" steak, "Totosha" schnitzel, "Shkolny" rump steak, croquettes with zucchini, "Solnechnogorsk" cutlets, sticks with vegetables, lazy cabbage rolls "School" , chicken cutlets, "School" meatballs, "Children" meatballs, in which combinations of various types of meat and poultry with bread, cereals, flour, eggs, dry milk, breadcrumbs, vegetables, parsley are selected. Such a mutual addition of the recipe with various components allows you to create a product that best meets the needs of the body in terms of nutritional value and calorie content. Particularly important is the introduction of various vegetables into minced meat recipes, which are a storehouse of vitamins and minor substances necessary for the child's body. The most valuable for the digestion of a growing organism is the introduction of cauliflower with onions, cabbage, which is necessary to stimulate the growth of healthy microflora. Therefore, the selected combinations for various types of raw materials for the design of new generation products that meet the physiological needs of a growing organism in a timely manner, and their development is relevant. The purpose of the study is the development of recipes and technologies for specialized products of increased nutritional value for school meals. Marketing research was used, physical and chemical, structural and mechanical, organoleptic, functional and technological, microbiological indicators were used. The possibility of using quick-frozen cauliflower onions containing lactulose for the production of meat products from cutlet mass, contributing to the full functioning of the intestine by improving the microflora, has been substantiated. Studied consumer preferences of students. The technologies of freezing and long-term storage without changes in quality and safety indicators have been proposed. Dependences of organoleptic, structural and mechanical, functional and technological indicators on the properties of raw materials and materials have been revealed. New values of physicochemical, radiological and microbiological indicators of functional products have been obtained after 30 days of storage. The nutritional and energy value has been determined. The regulatory and technological documentation has been completed and tested in the production conditions of school food factories. Developed rations for students in grades 1-4 with the inclusion of specialized meat dishes.

Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration

A formulation composition and a low-temperature technique have been devised for concentrating fruit and vegetable puree with the following component content: 20 % apple; 20 % pumpkin; 15 % beets; 15 % cranberries; 15 % hawthorn. The puree is concentrated in a rotary evaporator to a solids content of 50 % at a temperature of 50...56 °C under vacuum. The processing time was reduced to 1...2 min, which is several times less compared to conventional single-case pump vacuum evaporators (60...90 mins). Reducing the temperature influence of concentrating contributes to an increase in the organoleptic and physicochemical parameters of the resulting paste. To determine the effect of the contribution of each component to the structure of the paste, the structural and mechanical properties of the puree from each raw material and concentrated semi-finished products were investigated. The devised paste has an increased strength of the structure with a dynamic viscosity value of 394 Pa⋅s, which is 2.5 times more than that in the control sample. The devised blended fruit and vegetable paste has an increased content of physiologically functional ingredients and good organoleptic parameters, unlike control (apple paste). It was established that the partial replacement of apple puree in the formulation composition of marshmallow with 75 % of the devised multicomponent fruit and vegetable paste gives the product original properties. The dynamic viscosity value of the marshmallow in which 75 % of apple puree was replaced with the devised paste has increased, compared to the control sample (marshmallow without additives), from 408 Pa⋅s to 908 Pa⋅s. The color of the marshmallow mass where 75 % of apple puree were replaced is bright pink with a wavelength of 596.7 nm and a brightness of 62.3 %. The data reported here make it possible to improve the quality of original marshmallow products when adding fruit and vegetable semi-finished products whereby an increase in functional properties is provided

Табиғи хош иісті дәмдеуіш қоспалары бар жемісті көкөніс жартылай фабрикаттарының технологиясын жетілдіру

The sharp deterioration of the environmental situation in the Republic of Kazakhstan, associated with human activity and the impact of harmful factors on the environment, affected the quality of food consumed by insufficient consumption of domestic fruit and vegetable products containing vitamins, minerals of an alkaline nature, carbohydrates, vegetable proteins, pectin substances and active fiber. The problem of improving the quality of growing and processing fruits and vegetables is one of the main tasks of the food independence of the Republic of Kazakhstan. Currently, the share of large vegetable farms in the Republic of Kazakhstan is only 10%. The volume of industrial processing of fruit and vegetable crops in Kazakhstan is insignificant. The demand for domestic fruit and vegetable products in the country is met only by 35-40%, most of it is imported from countries such as Russia, Kyrgyzstan, Uzbekistan and China. There is a need for the development of organic vegetable growing in Kazakhstan and the creation of new types of domestic fruit and vegetable products containing a sufficient amount of useful and active substances that can bind and remove toxic substances and radioactive elements from the human body. The purpose of the work is to improve the technology of fruit and vegetable semi-finished products with natural spicy and aromatic additives, to develop a multi-component recipe for vegetable mixtures and a method for producing quick-frozen vegetable mixtures with high quality indicators. These studies were aimed at studying the chemical composition and functional and technological properties of vegetables and spicy - aromatic plants for the content of biogenic compounds: carbohydrates, proteins, vitamins, essential oils, minerals and other substances. The structure of plant tissues was studied and the mass fraction of moisture, dry matter, fiber, mono - and disaccharides, pectin substances, vitamin C was determined, the formulation and production technology of Assorted vegetable mixtures were developed, and quality indicators were determined.

Development of a thermal-radiation single-drum roll dryer for concentrated food stuff

The design of a thermal-radiation single-drum roll dryer with a combined method of heat supply, application and cutting of the dried layer of raw materials was developed. The dryer allows obtaining a powder fraction of a semi-finished product with a solids content of 3...5 %. Such a design solution will make it possible to obtain a high-quality semi-finished product due to low-temperature drying.
 The effective viscosity of the studied pastes produced by blending apple, sea buckthorn, black chokeberry, beet and pumpkin purees was determined. Adding different percentages of raw materials to apple paste increases the effective viscosity by 9...18 %. According to the results of the organoleptic evaluation, the sample with the following composition turned out to be the best: apple – 30 %, sea buckthorn – 20 %, black chokeberry – 15 %, beet – 15 % and pumpkin – 20 %. The drying time of the blended paste with a solids content of 45 % at a temperature of 65 °C and different layer thicknesses of application to the working surface (8, 6 and 4 mm) is 75, 60 and 56 min, respectively.
 All the samples of pastes have a reddish-purple color with a wavelength of 610.5...614.5 nm and a tone purity of 66.5...78.8 %. The wavelength of the dried fraction is 495...615.3 nm with a tone purity of 34.3...34.8 %, from bluish-red to bluish-purple. The brightness of the samples after drying decreases within 3...4 %. The obtained color change values and drying time of the samples confirm the possibility of using the improved dryer to obtain high-quality vegetable semi-finished products of the dried fraction. The experimental data will be useful in design calculations and testing of the developed dryer in order to obtain its maximum efficiency

Application of electrophysical heating methods in food production processes

The electrophysical methods of heating (IR; IR- + Microwave, IR + convection, Microwave + IR + convection) using quartz infrared emitters, dark emitters, a magnetron for blowing hot air heater are widely used at the restaurant department. For business, a laboratory stand was developed, equipped with all instrumentation for fixing temperature, mass, humidity; changes in all parameters are reflected on a computer monitor with the appropriate software. Experimental studies were carried out on drying vegetable semi-finished products such as carrots, pumpkin. Experimental studies conducted in the laboratories of the department of restaurant business of the Plekhanov Russian University of Economics showed the influence of various methods of energy supply (convection, microwave energy, infrared energy, combined methods) on the drying processes of carrots and pumpkins. The optimal drying conditions for carrots and pumpkins have been developed, ensuring maximum preservation of the organoleptic characteristics (color and smell) of the dried product with minimal energy and duration of the process, as well as nutritional and biological value.

Creation of multi-component fruit and vegetable semi-finished products and confectionery on their basis with health properties

A new method of production of multicomponent fruit and vegetable semi-finished products and sugar confectionery products, in particular pastilles, on its basis has been developed. The recipe of semi-finished products is chosen taking into account the health properties, which consists of apples, pumpkins, beets, sea buckthorn and chokeberry. For concentration processes during the production of the semi-finished product, advanced apparatus based on a radiating flexible film resistive electric heater (RFFREH) is used. Rational modes of processing of vegetable raw materials are set for the developed apparatus. Studies of structural and mechanical properties of the proposed multicomponent fruit and vegetable pastes and purees are presented. Analysis of these structural and mechanical properties shows the advantage of multi-component fruit and vegetable paste with apple puree – 30%, pumpkin – 20%, beets – 10%, sea buckthorn – 20% and chokeberry – 20%. The use of fruit and vegetable pastes in the technology of pastille gives the products a pleasant taste and aroma, due to which it is possible to use the paste as a natural flavor and dye, without the use of synthetic ones. The use of the developed fruit and vegetable paste in technologies of sugar confectionery, namely pastilles is offered. The optimal application of fruit and vegetable paste is 40% replacement of apple puree, which will provide a significant increase of physiologically functional ingredients in the product.

Devising manufacturing techniques for making culinary meals using vegetable concentrates

It is known that the vegetable concentrates' composition includes dietary fibers, micro-elements, color-forming substances, which can be successfully used as a substitute for the main substance in a formulation. This paper reports the development of a technique to process vegetables into vegetable semi-finished products, the formulations of culinary meals based on vegetable concentrates, as well as the techniques of their heat treatment using electrocontact heating (ECH). A technique to process vegetables into vegetable semi-finished products using carrot as an example implies the separation of raw materials into juice and pomace followed by separate processing of each component. Depending on the technological tasks, it is possible to obtain a vegetable concentrate by mixing juice and dried pomace. The colorimetric quality assessment has helped establish the parameters for juice and pomace processing. A carrot-based concentrate has been studied in terms of the content of the dried pomace. It was established that adding it improves the quality of the product, namely the brightness and color purity become better. It has been proposed to use carrot pomace in the formulations for different culinary meals provided the heat treatment process is intensified by combining convective heating and ECH. Carrot pomace was used in formulations for several culinary meals (rice pudding, millet balls, as well as unleavened pastry). The combined thermal treatment of experimental products involving ECH provided several advantages in terms of the technological indicators, namely: the duration of heat treatment decreases by 20...40 %, the output increases by 10...20 %, and energy consumption decreases by 23...32 %, which is an argument for its application. Based on the organoleptic assessment, it was noted that, in addition to the taste inherent in these products, the resulting products acquired a kind of pleasant taste of carrot, the increased juiciness and tenderness, which can attract the consumer

Development of enriched meat and vegetable semi-finished products chopped in a shell

The article considers the issue of expanding the assortment line of semi-finished products in the shell by introducing plant materials into the recipe. According to the principles of food combinatorics, the formulation and technology for the production of semi-finished products have been developed, the positive effect of the introduced plant components on the organoleptic and physico-chemical characteristics of the chopped semi-finished products has been proved, and the functional orientation of the resulting product has also been proved.

Тhe influence of heat treatment on the characteristics of chopped meat and vegetable semi-finished products using fermentation

The article is devoted to study of the influence of enzymatic processing with the help of protease of microbiological origin, produced by Aspergillus niger, on the functional-technological and physicochemical characteristics of cutlets, the formulation of which includes different types of meat and vegetable raw materials. Microbial proteases play an important role in physiological processes; have broad biochemical variability, as well as a range of applications in analytical and industrial applications and the possibility of mass production, including the simplicity of genetic manipulation to create new enzymes. Two types of raw materials were selected as meat raw materials - broiler chicken meat (a mixture of minced meat from the thigh and shin 1,5:1) and pork filet. Chickpeas and lentils were selected as plant material. Among the studied parameters are selected the total moisture content, water-holding capacity (WHC), the pH of the water extract of the product and the plasticity of the stuffing. All measurements were performed in three stages – before fermentation of the product, after fermentation before heat treatment and after heat treatment. As a result, the effectiveness of the use of Aspergillus niger protease for influencing the functional characteristics of meat and vegetable semi-finished products was proved. None of the received batches of raw meat was frozen. After grinding on a top with a lattice diameter of 6 mm, the enzyme (protease produced by Aspergillus niger) was added to the cooled raw material as a solution according to the optimum level for each sample group. Based on the studies, the duration of fermentation was 2 days. The process was carried out at a temperature of 4–6°C. Also, the samples were made with salt in the ratio of 2.5% by weight of meat raw materials. In parallel, a control sample was planned for each group of specimens to which only salt was introduced. After the fermentation process, cutlets of 150–200 mm thickness and a mass of 45–50 g were formed from the forcemeat of the test samples. The obtained products, after packing in the film, were heat treated by boiling in water at 75°C for 30 min. After that, they were cooled at room temperature (18–20°C) for 1h, samples were taken to measure the main functional and technological characteristics.

Nutritional as a factor of vital capital

Allocate such components of human capital as health capital, cultural, moral, labor, intellectual, organizational and entrepreneurial, social, structural, organizational. Researchers pay most attention to the intellectual and educational side of human capital. Much less attention is paid to health potential. The authors believe that it is necessary to talk not just about health capital, but to use the broader, more comprehensive concept of “vital capital”. It includes the physiological characteristics and abilities of a person, social values, a system of knowledge and skills of a healthy lifestyle. Maintaining human health and developing vital capital depends on a rational and healthy diet. Human nutrition, especially in the extreme conditions of the Arctic and subarctic regions, should not only provide him with all the necessary nutrients, but also perform preventive and therapeutic functions. In the northern regions, daily energy costs increase to 3300-4000 kcal; in the diet, the proportion of fats and proteins increases and the amount of carbohydrates decreases. The population of the northern regions is deficient in certain vitamins, minerals, dietary fiber, and biologically active substances. Therefore, when compiling rations, it is necessary to include plant foods and the use of enriched and specialized foods. The staff of the Higher School of Biotechnology and Food Production of Peter the Great St. Petersburg Polytechnic University have developed formulations and technologies for specialized and functional products, which can also be recommended for nutrition of people living in the northern regions. This is a culinary product using spelled grain, optimized for protein content and amino acid composition; flour products based on millet flour and flour from germinated millet grain, which have high biological value; cookies based on pumpkin seed flour, high in minerals; flour confectionery from oat flour with a high content of non-starch polysaccharides, dietary fiber and phenolic compounds; as well as frozen universal vegetable semi-finished products for the production of soups with a high content of antioxidants.

Marketing Research Consumer Preferences for the Analog Meat Product Development

Nowadays, in order to ensure high product competitiveness, manufacturers must not only ensure that they meet the regulatory and technical documentation requirements, but also develop conceptual ideas and solutions that consider account consumer wishes, anticipate and quickly react to changes in product quality requirements. One of the latest modern trends is the production and consumption shift from animal protein to the prospective use of its plant and alternative sources. The article presents the study results of consumer preferences for the analogue meat products development: at the first stage, the authors determined the target consumer portrait; at the second stage, they studied consumer quality requirements for the analogue meat semi-finished products. According to the marketing research analysis results, the following indicators play a major role in setting the objectives for the expected product quality: acceptable price, product composition (all-natural ingredients), its usefulness and safety. Many respondents in the survey note that in grocery stores that do not specialize in food from vegetable raw materials, there is quite a small selection of vegetable semi-finished products. Its assortment consisted mainly of dumplings, pancakes and vegetable semi-finished products in the form of mixtures for preparing side dishes or vegetable cutlets. However, if there are analogue meat products in the store, the majority of respondents considers the possibility of purchasing it.