Registration Number
0218U001303,
0115U006066
, R & D reports
Title
Development of pastry products for fitness
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Head
Koretska Iryna,
Registration Date
15-05-2018
Organization
National university of food technologies
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The object of research is flour confectionery. Subject of research - nutrition athletes. The purpose of the work - the creation of new confectionery products for people involved in fitness. The research method is an analytical and empirical analysis. Daily energy expenditures of the body consist of energy expenditure for the main exchange; performance of physical labor; consumption of food and its digestion; maintenance of constant body temperature. On average, the energy consumption for the main exchange is about 4 kJ / h or 1 kcal / h per 1 kg body weight. But the main exchange influences the sex of a person and his age. The higher the age, the less energy is needed for the main exchange. In men, the magnitude of the energy of the main exchange is greater than that of women. When developing the recommendations for a nutritional science, the science of nutrition takes into account all changes in the living conditions of modern humans, associated with technical progress, a decrease in physical labor and an increase in psychological stress. If we consider one more aspect of high-quality food, we must say about the biological value of food. The term "biological value" reflects the quality of the protein components of the product, its digestibility and the degree of equilibrium of the amino acid composition, as well as the content in it of useful elements for carrying out the processes of basic metabolism in the body: vitamins, minerals, essential fatty acids - linoleic, linolenic, and arachidonic. In nature, there are no products that would contain all of the listed elements of food in the right ratio, but they should be balanced throughout the daily diet. The notion of "biological value" also includes the effect of consumed products on the nervous, cardiovascular, digestive and other systems of the body, on its ability to withstand infectious diseases. As a result of the scientific work, a number of recipes have been developed for the cookie "Cross-nuts" with poppy seed; "Crossbones" with sesame seeds; "Malvina" made from cocoa; Leaflet; "Malvina" with creamy taste "and calculated the chemical composition of the developed products.
Product Description
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Дочинець Людмила Іванівна
Кирпиченкова Оксана Володимирівна
Левкун Екатерина Петрівна
Пархоменко Людмила Іванівна
Польовик Володимир Вікторович
Тарасова Анжеліка Іванівна
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2020-04-02
