Modeling content of peanut pastes of increased biological value

Abstract

Background. Diseases of the cardiovascular system rank first in the structure of population mortality rate. This fact stipulates the necessity to expand the range of food products with cholesterol-minimizing effect. Peanuts is a potential raw material for expanding the range of such products because it contains functional compounds that block the absorption of cholesterol.
The aim of the research is the creation of peanut paste with high nutritional and biological value for health-improving nutrition.
Material and methods. Peanut of Dark-red variety, linseed oil, skimmed milk powder, sugar powder, cocoa powder that will provide expansion of taste spectrum peanut pastes and allow increasing nutritive and biological value of the final product were selected for development pastes.
The development of new pastes formulations based on peanuts was carried out using method of mathematical modeling according to the energy value minimizing criteria, selecting raw materials components with the given constraints of function values and controlled indices.
Results. Concentrations of formulation components of peanut-milk (1) and milk-chocolate (2) pastes were determined, %: 1 – peanuts – 76.5, skimmed milk powder – 10, sugar powder – 10, linseed oil – 3.5; 2 – peanuts – 74.0, skimmed milk powder – 10.0, sugar powder – 10.0, linseed oil – 3.5, cocoa powder – 2.5.
Conclusion. New peanut pastes are close to standards of "healthy" nutrition according to their chemical composition. The еxisting balance between ω-6 and ω-3 fatty acids suggests that new products will contribute to lowering blood cholesterol levels and will make it possible not only recommend them to people in their daily diet, but also for the purposes of prophylaxis.