INVESTIGATION OF THE NUTRITIONAL VALUE AND BIOLOGICAL VALUE OF LOW-VALUE FISH AND VEGETABLE ORIGIN RAW MATERIALS

Abstract

The products of mass consumption are obvious included pasta, which are the most common foods in the diet of consumers. In recent years, Kazakhstan has experienced both qualitative and qualitative changes in the production of pasta. In 2006-2011 average annual increase of pasta production in the country was 17%. Domestic consumption of macaroni foods is rapidly increasing and reached in the last 3 years 33% (at the end of 2011 reached to 161.100 tons). The increase in domestic consumption of pasta in recent years exceeds the grow in production volumes. However, in recent years, the share of exports in production is also increases and in 2011 reached up to 11.4%. The import of pasta considerably increased and in 2011 reached up to 30.3%. In 2013, was produced 19.800 tons of pasta, when we compare with the level of 2012 it makes up 107% [1]. That is why pasta is the most convenient object which can be used to adjust the nutritional value of any diet. In the market of pasta with dietary and functional purpose, enriched pasta and products with increased nutritional value occupy a small segment that does not exceed 1%. In this case the development of the range of pasta with increased nutritional value, with the changed chemical compositions is so important. Today the industry of macaroni foods has the following objectives: increasing productivity, expanding the product range and increase its biological value [2]. Thus, the development of natural plant and low-value fish raw material origin supplements, with physical and biotechnological methods for the production of pasta with increased nutritional and biological value has a huge importance. In connection with this, developing a new technology of pasta with increased nutritional and biological value with complex supplement is timely and urgent. In this article the examination of nutrional and biological value of low-value fish and vegetable origin raw materials for the production of supplements is described.