Quality of Vegetable Puree Soups with Protein-containing Raw Materials

Maksym Rybachenko, H. Berezova, V. Polovyk, Iryna Koretska
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Abstract

Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more than 1000 types, each having several variations. Soups are nutritious, but, at the same time, they are light. Soups are absorbed fast, they warm well, and help to improve digestion. Compared to frying, boiling vegetables, mushrooms, meat and poultry, much more nutrients are preserved in soups. In addition, soups are usually lower in calories than full-fledged second courses. Still, at the same time, they are not inferior to them in terms of nutrients. The aim of the study is to research the quality indicators of soups with the use of beans, namely physico-chemical, organoleptic and biological. Comparison and evaluation of experimental samples (soups with the use of soy, lentil and beans) has been conducted. When writing this article, the following research methods have been used: standard methods of organoleptic profile analysis, calculation, mathematical and statistical methods. Results. Recipes of soups have been substantiated and elaborated, their organoleptic evaluation and physico-chemical quality indicators have been studied. The analysis of the chemical composition and energy value of soups has been made. The indicators of carbohydrate load and amino acid content of soups have been calculated. The exponents of soup biological value have been given. Conclusions and suggestions. This research allows to found the methods of chemical composition and organoleptic indicators improvement for pureed soups with beans use.
含蛋白原料蔬菜泥汤的质量
主题性。汤是一个人日常饮食中不可或缺的一部分。因此,它们是大多数公共餐饮场所的必备菜单组成部分。如今,世界上大约有150种汤,分为1000多种,每种汤都有几种变体。汤很有营养,但同时又很清淡。汤汁吸收快,温度高,有助于改善消化。与煎煮蔬菜、蘑菇、肉类和家禽相比,汤中保存的营养物质要多得多。此外,汤的热量通常比第二道菜低。尽管如此,同时,它们在营养方面并不比它们差。本研究的目的是研究豆类汤的质量指标,即理化指标、感官指标和生物指标。对实验样品(使用大豆、扁豆和豆类的汤)进行了比较和评估。在撰写本文时,使用了以下研究方法:感官轮廓分析的标准方法、计算方法、数学和统计方法。后果对汤的配方进行了论证和阐述,对其感官评价和理化质量指标进行了研究。对汤的化学成分和能量值进行了分析。计算了汤中碳水化合物含量和氨基酸含量的指标。给出了汤的生物学价值指数。结论和建议。这项研究使我们能够找到改善豆类浓汤化学成分和感官指标的方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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