Recipes Development and Evaluation of Quality and Safety Indicators for Cereal Products

The article concerns the process of developing recipes for cereal products; presents the study results of their chemical composition. The researchers run the quality and safety indicators assessment in order to develop recommendations for their introduction into the diets of persons employed in enterprises with harmful and (or) dangerous working conditions. The developed cereal products composition includes physiologically functional ingredients that reduce the occupational diseases risk and fulfills the nutritional deficiency in the human body. A man has to organize the nutrition of persons who work with harmful and (or) dangerous working conditions, according to the legislation of the Russian Federation on labor protection, considering the impact of the production environment factors on the personnel health. The researchers presented four recipes of cereal products, which include traditional grain components, spices, non-traditional vegetable and berry ingredients. They determined the following: nutritional value of cereal products, the content of amino acids, dietary fiber and vitamin C in them; antioxidant activity. The authors calculated safety indicators with the help of sanitary and chemical control and microbiological analysis methods. They revealed that the content of toxic elements (plumb, arsenic, mercury, cadmium, pesticides, mycotoxins, radionuclides – 137Cs and 90Sr) did not exceed acceptable levels. There were no Bacteria of the E. coli group (coliforms) in 1.0 g and pathogenic microorganisms, including Salmonella (bacteria of the genus Salmonella), in 25 g. All other microbiological indicators (the presence of mold, yeast, KMAFAnM) did not exceed the normative values of this type of product. A man identified the indicators of the quality and safety of cereal products based on the results obtained.