THE USE OF AMARANTH IN THE FORMULATION OF FISHMEAL CULINARY PRODUCTS FOR FUNCTIONAL PURPOSES
Анотація
The analysis of the nutritional status of the population of Ukraine shows that the structure of nutrition is deformed and has disorders, which leads to cardiovascular and oncological diseases, obesity, impaired gastrointestinal tract functions, diabetes mellitus etc.
To improve the nutrition structure of the population of Ukraine, it is advisable to improve traditional technologies and create new ones for functional products.
The aim of the work is to develop a formulation for fish-based culinary products by enriching traditional recipes with functional ingredients of plant origin.
To improve the nutrition structure of the population of Ukraine, it is advisable to improve traditional technologies and create new ones for functional products.
The aim of the work is to develop a formulation for fish-based culinary products by enriching traditional recipes with functional ingredients of plant origin.
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Амарант: хімічний склад і перспективи використання [Електронний ресурс]. – URL: http://amaranth- association.com
Борошно з амаранту, склад та використання [Електронний ресурс]. – URL: http://amaranth- association.com/
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