Нетрадиційні борошняні вироби: кількісний аналіз збалансованості нутрієнтів

Abstract

Уперше здійснено кількісний аналіз збалансованості груп зв’язаних між собою нутрієнтів у дев’яти спроектованих борошняних виробах, збагачених дефіцитними нутрієнтами.

Quantitative analyses of the groups of the related nutrients balance in nine projected floury products enriched with the deficient nutrients isfirst fulfilled. It is established that the methodology proposed for the projection of floury products guarantees a high indicators of nutrients balance for three groups investigated. The best level of nutrients balancing is observed for the group of ten essential amino acids that is provided by proper mathematical modeling of ingredients content in the products receipts. The proposed approach to quantitative evaluation of the nutrients balance may be used for the analysis of other groups of the related nutrients both in floury products, as well as in expendable and daily diets, i.e. at different stages of multipurpose nutrition systems creation, including medicinal and prophylactic systems.