Development of combined fish and vegetable snacks

The results of optimizing the formulations of snack products based on fish raw materials are presented. Formu-lations of combined fish-growing snacks with high biological value, attractive organoleptic characteristics and long shelf life have been developed. Ground carp, buckwheat and cucumbers flour, red cabbage, beetroot and flaxseed were used as ingredients in the preparation of combined fish-vegetable snacks. The technology of cooking combined fish-vegetable snacks has been developed. Modern research methods were used to assess their nutritional value. The organoleptic evaluation of ready-made fish-growing snacks was carried out according to a 5-point system. The nutritional and energy value of the prepared snacks was evaluated. It is noted that ready-made fish-growing snacks satisfy the human body's need for more than 50% in proteins, β-carotene, pyridoxine, iron, selenium, zinc. This indicates the functionality of fish-growing snacks and their increased nutritional value. The need for carbohydrates is satisfied by only 2.5-3.2%. There is also satisfaction of the need for fats, riboflavin, calcium, phosphorus (above 15%). 100 g of fish-growing snacks satisfy 15-16% of the energy requirement. The largest amount of nutrients necessary for the body is contained in formula 3 due to the content of buckwheat flour and beetroot. Light in weight and containing all the necessary nutritional elements, snacks can be used on long hikes and in emergency situations to ensure proper nutrition.