PUMPKIN SEED PASTE WITH IMPROVED CONSUMER PROPERTIES

Abstract

According to the opinion of nutritionists, human health depends on a number of factors: the structure of nutrition by 40–45%, genetics by 18%, the state of health care by 10%, environmental factors by 8%, from other reasons – by 19–24%. That is, the nutrition factor is the leading one, and the health of the nation mainly depends on it. In recent decades, the pace of life of people in the developed countries of the world has accelerated significantly, and this is a significant lever in favor of the use of so-called "fast foods". Their composition includes peanut paste, which is very popular among the population of many countries, and its modifications containing various additives. The purpose of the work was to substantiate the feasibility of obtaining paste from domestic raw materials – pumpkin seeds with the addition of berry powders, as well as the characteristics of the obtained products. Analysis of the amino acid composition of pumpkin seed protein paste, its comparison with that of peanuts and the FAO/WHO standard shows that pumpkin seed protein is characterized by greater biological value. The oil components of the pumpkin and peanut seed pastes had almost the same qualitative fatty acid composition, but the latter was significantly inferior in terms of the ratio of different groups of acids – it was characterized by a low content of polyunsaturated linoleic acid and at the same time a large amount of saturated acids. Peanut paste had a higher oil content and higher calorie content compared to pumpkin seed paste. Three samples were obtained on the basis of pumpkin seed paste: 25% of the mass of the product was replaced with berry powders, namely dried and crushed viburnum, cranberry, sea buckthorn berries. They outperformed the original sample in terms of their sensory properties and had a reduced calorie content compared to it. The results of the study of changes in the physico-chemical parameters of the oil component of products during storage indicate that the introduction of berry powders significantly slows down the process of its oxidation. The best result was observed for the sample containing sea buckthorn powder, which is probably due to its high content of tocopherol, an effective antioxidant.