By the method of selecting components, promising compositions were identified for enriching traditional recipes for vegetable casseroles. Eggplant, zucchini, apples and pumpkin were chosen as promising components. To use vegetable raw materials in the production of casseroles, the chemical composition and nutritional value of promising raw materials were studied, the cost of developed products was determined. As a protein fortifier used a mixture of protein composite dry. As a result of research, a characteristic of microbiological, organoleptic indicators and nutritional value of vegetable casseroles was obtained. It was established that the nutritional and energy value of all developed samples in terms of the content of basic food substances has higher values: proteins – by 169.9–295.22%; fats – by 85.4–218%; carbohydrates – by 13.57–26.68% compared with traditional casseroles. The cost of produced vegetable casseroles is directly proportional to the concentration of dry protein composite mixture. The losses during the heat treatment of enriched vegetable casseroles are studied. It was found that casseroles have large mass losses compared to control samples. This is due to the fact that up to 50% of juicy vegetable raw materials (pumpkin, squash) are added to the recipes of enriched casseroles. In assessing the quality of new products used qualitative and quantitative methods. Organoleptic quality assessment of the developed casseroles was carried out on a 10 point scale. It was established that all presented samples of enriched casseroles: cabbage, potato, carrot and vegetable had high organoleptic characteristics. Casseroles with the addition of 2-3 types of vegetables possessed the best organoleptic properties. Microbiological indicators of casseroles (semi-finished product of high degree of readiness) comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.14. The cost of produced vegetable casseroles depends on the price of the dry protein composite mixture. Protein-rich vegetable casseroles are recommended in rational and dietary diets with protein deficiency and are included in the diets of standard diets - low-protein and low-calorie.

composite dry mixtures, normative documents, recipes, technology, physico-chemical and organoleptic study quality indicators

1. Bogonosova I.A., Vasyukova A.T. Development of the technology of combined vegetable casseroles for rational and dietary nutrition. Innovative technologies in agriculture, veterinary medicine and the food industry: materials of the 83rd international scientific-practical conference. Stavropol, AGRUS, 2018. pp. 345–348. (in Russian).

2. Collection of technical standards. Collection of recipes for catering products. Moscow, DeLi Plus, 2011. 1008 p. (in Russian).

3. Collection of recipes for dishes and culinary products of cuisines of the peoples of Russia for public catering enterprises: a collection; ed. A.T. Vasyukova. Moscow, Dashkov i K, 2014. 212 p. (in Russian).

4. Collection of recipes for dishes of foreign cuisine: a collection; ed. A.T. Vasyukova. Moscow, Dashkov i Ko, 2017. 816 p. (in Russian).

5. Bogonosova I.A., Mogilny M.P. The choice of dry protein composite mixtures for the enrichment of vegetable casseroles. University Life. 2017. no. 3. pp. 34. (in Russian).

6. State Standard 53861–2010. Products of dietary (medical and preventive) nutrition. Dry composite protein mixtures. General Specifications. Moscow, Standartinform, 2011. (in Russian).

7. Walrand S., Gryson C., Salles J., Giraudet C. Fast-digestive protein supplement for ten days overcomes muscle anabolic resistance in healthy elderly men. Clinical Nutrition. 2016. vol. 35. no. 3. pp. 660–668.

8. Kourouniotis S., Keast R.S.J., Riddell L.J., Lacy K. et al. The importance of taste on dietary choice, behaviour and intake in a group of young adults. Appetite. 2016. vol. 103. pp. 1–7.

9. Grumeza I., Macari A., Gudima A., Mardar M. et al. Quality indicators of semi-products from meat with vegetable components. Modern Technologies, in the Food Industry–2018. pp. 177–182.

10. Florowska A., Krygier K., Florowskia T., D?u?ewska E. Prebiotics as functional food ingredients preventing diet-related diseases. Food & Function. 2016. no. 5. pp. 2147–2155.