Prospects for the use of non-traditional vegetable raw materials for the creation of new food products

Abstract

Quinoa is an unconventional agricultural crop for Russia, however, experiments on its cultivation have successfully completed in the Krasnodar Territory. A study of the possibility of using this cereal in Russian catering enterprises is under development. Quinoa cereal surpasses traditional Krasnodar rice in almost all indicators of nutritional and biological value: in the content of essential amino acids, polyunsaturated fatty acids, vitamins and minerals. Studies have shown that quinoa cereal differs from Krasnodar's rice in the increased content of all amino acids: essential – by 3.38, replaceable – by 3.38 g per 100 g of product. The following amino acids are present in the largest amount in quinoa: arginine (6.8%), lysine (6.2%), isoleucine (6.8%), aspartic acid (12.8%), glutamic acid (11.4%) , proline (6.9%), glycine (6.8%). The share of the daily rate of fat (84 g) for rice and quinoa is 0.2 and 2.3%, respectively. Quinoa cereal contains more vitamin A, thiamine, riboflavin, pantothenic acid, pyridoxine, folates, tocopherol, and betaine in rice. An increased content of iron, manganese and zinc was also noted. After analyzing the biological and physico-chemical parameters, we can conclude the feasibility of introducing new raw materials into the assortment of catering products, since quinoa cereal is not inferior to traditional rice cereal in its technological properties, it can improve the quality indicators of ready-made dishes. An analysis of the assortment showed that in the Yekaterinburg market in health food stores and online stores specializing in the delivery of healthy food products, the quinoa assortment is represented quite widely.