This article presents the results of the development of fish-growing creeps, which included formulation optimiza-tion, organoleptic assessment, and comprehensive quality assessment. In the production of fish-growing creeps, the following ingredients were used: minced carp, chickpea flour, pumpkin puree, carrot puree, tomato paste, flaxseed, sesame seed, soy fiber. A technology for the production of fish-growing creeps has been developed. The thermal baking mode has been worked out. The nutritional value was assessed in accordance with modern research methods. A five-point scale with optimal descriptors was developed to conduct an organoleptic assessment of fish-growing creeps. Based on the nutritional value, the percentage of satisfaction of the physiological needs of people with high cognitive load and low physical activity was calculated when using fish-growing creeps in nutrition. Optimal in terms of adequate nutritional composition and organoleptic characteristics, the formulation of fish-growing creeps satisfies the physiological needs of people with high cognitive loads and low physical activity in terms of protein content of 23.24%, dietary fiber – 30.27%, fat – 7.66%, carbohydrates – 8.56%. Consumption of 100 g of fish-growing crisps per day, prepared according to a recipe including minced carp, chickpea flour, pumpkin puree, carrot puree, tomato paste, flaxseed, sesame seeds, soy fiber, can meet the body's needs for vitamin B1 – 14.4%, vitamin B4 – 18.1%, vitamin B5 – 19.4%, potassium – 19.2%, phosphorus – 47.3%, magnesium – 25.4%, calcium – 16.7%, selenium – 28.5%, zinc – 18.2%, iron – 24.7%, which suggests the functional properties of the developed fish-growing product.
Zolotokopova et al. (Thu,) studied this question.