Organoleptic characteristics and nutritional value of roasted peanuts from the chain of hotel and restaurant complexes in Kiev region


Keywords: food products, moisture, protein, fat, ash, fiber, carbohydrates, energy value.

Abstract

Foods must contain all the nutrients necessary to maintain human health, development and life. These components include protein, fats, carbohydrates, vitamins, minerals and other biologically active substances, which must be in sufficient quantity and ensure the proper functioning of the body. One such food that contains significant amounts of nutrients is peanuts. Peanuts are a source of protein, carbohydrates, fats, fiber, trace elements and vitamins. The nutrients of the product are easily absorbed. The article presents the results of a study of the nutritional value of roasted salted peanuts of various manufacturers, which are used for consumption in hotel and restaurant complexes in the Kiev region. The studies were carried out in the laboratory of the State Research Control Institute of Veterinary Drugs and Feed Additives (Lviv). Nutritional value was determined according to different methods, which are intended for each indicator, and also used statistical methods. According to the research results, it was revealed that the content of moisture, protein, fat and fiber in peanuts Big Bo, Felix Peanuts and Cossack Slava ranges, respectively, in the range from 0.73 to 1.37 %, from 26.3 to 26.9, from 46.01 to 48.6 g/100 g of product and 3.56 to 3.92 %. According to organoleptic parameters, prototypes of peanuts from different manufacturers meet the standard requirements. Promising research is the study of trace elements in roasted salted peanuts from various manufacturers.

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Published
2021-12-02
How to Cite
Korol-Bezpala, L., Merzlov, S., Marshalok, V., Merzlova, H., Shurchkova, Y., Kalinina, H., & Hrebelnyk, O. (2021). Organoleptic characteristics and nutritional value of roasted peanuts from the chain of hotel and restaurant complexes in Kiev region. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 23(96), 15-18. https://doi.org/10.32718/nvlvet-f9603