| Issue |
BIO Web Conf.
Volume 46, 2022
International Scientific Online-Conference “Directed Transformation of Alimentary Raw Materials in the Production of Foodstuffs, Food and Biologically Active Additives, Ensuring Quality Control and Safety” (DTARM 2022)
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|---|---|---|
| Article Number | 01010 | |
| Number of page(s) | 5 | |
| DOI | https://doi.org/10.1051/bioconf/20224601010 | |
| Published online | 22 April 2022 | |
The value of vegetable enriched casseroles in schoolchildren's nutrition
1 Federal State Budgetary Educational Institution of Higher Education "Moscow State University of Food Production", Volkolamskoe highway, 11, Moscow, 125080, Russia
2 Moscow State University of Technology and Management K.G. Razumovsky, st. Zemlyanoy Val, 73, Moscow, 109004, Russia
* Corresponding author: vasyukova-at@yandex.ru
The article provides information on the daily need for nutrients and energy value of students in the age category from 7 to 11 years and older. The developed protein-enriched vegetable casseroles are products of increased nutritional value. The protein-to-fat ratio in the casseroles ranged from 0.93 to 1.7. The degree of saturation of breakfast with protein in vegetable casseroles for control samples was from 10.22 % to 20 % for the first age group and from 10.22 % to 17.1 % for the second age group. Vegetable casseroles are most often recommended for breakfast or dinner.
© The Authors, published by EDP Sciences, 2022
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