The feasibility of using soybean raw materials
| Autor: | L. M. Kolianovska, I. O. Nysterenko |
|---|---|
| Jazyk: | English<br />Russian<br />Ukrainian |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 61-69 (2024) |
| Druh dokumentu: | article |
| ISSN: | 2519-268X 2707-5885 |
| DOI: | 10.32718/nvlvet-f10110 |
| Popis: | The most important determinant of public health is a balanced, nutritious diet that ensures normal human growth and development, life expectancy, increases the body's resistance to adverse environmental conditions, and leads to progress and improvement of the quality of life. The article presents the reasonable reasons for the expediency of using soybean raw materials, which led to the emergence of mass consumption products available to all groups of the population, which can be used regularly in everyday, dietary, therapeutic or preventive nutrition with a high degree of digestibility and assimilation of food, in accordance with the recommendations, while maintaining an adequate level of energy intake per day. Given the difficulties our country is experiencing due to martial law, there is a problem of expanding and, in some regions, providing a sufficient range of domestic food products that include energy components: proteins, fats and carbohydrates. There is a decrease in the production of domestic meat raw materials due to the problems faced by farms in today's difficult conditions. The article investigates the chemical composition and energy value of soybeans and soy products. The comparative characterization of soybeans and soybean products is also carried out. The proposal to enrich the range of food products with soybean processing products is also substantiated. With the further prospect of developing technologies for adding and enriching soybean processing products to raw materials of animal origin. The feasibility of these technologies is based on the chemical composition of soybeans. After all, soybeans and soy products are protein components, the value of which is primarily represented by polyunsaturated fatty acids, isoflavonoids, phospholipids, enzymes, carbohydrates, dietary fiber, minerals, as well as vitamins E, B, PP and other physiologically valuable nutrients. It is clear that in order to maximize the extraction of native nutrients, it is important to use special methods and economical modes of technological processing of raw materials. The article also describes the main types of soybean seed processing products with high nutritional and biological value available on the Ukrainian market. |
| Databáze: | Directory of Open Access Journals |
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