APPLICATION OF CRAFT TECHNOLOGIES OF DEHYDRATED PRODUCT FOR MILITARY PERSONNEL

Abstract

The need to provide high-quality and affordable craft food products that not only reproduce the body's energy expenditure but also have a positive impact on the normalisation of military personnel's life has been established. The article analyses dry rations consumed by the military personnel of the Armed Forces of Ukraine, the United States of America, Great Britain, and Spain by their main characteristics. In terms of energy value and weight, the dry rations used in the USA differ significantly. Craft technologies of dehydrated products for military personnel were applied. This makes it possible to vary the range and provide a variety of food, which is especially important in military conditions, where monotony of food can negatively affect the morale of the military. Formulations were developed and sensory analysis of dehydrated meat health kabanos with the replacement of 10% of beef meat with protein inactive yeast ExtraCell GSH-HC produced by PJSC ‘Enzyme Company’ Ukraine was carried out. The nutritional value of dry inactive yeast was determined and found to contain 55% protein, 1.4% fat, 8.2% carbohydrates, 11% fibre, as well as vitamins B, iron, zinc and magnesium, amino acids and glutathione in the amount of 2.5-3.5%. The colour stabilisation was achieved and the dehydrated product was tested for nutrition of military personnel in extreme conditions. The technology for making craft cabanas with mulberry powder and grape skins was developed and tested. Сabanas are a rich source of protein and fat, providing energy during physical activity. They also have a long shelf life, making them a convenient and practical choice for use in the field. Due to their small size and ease of consumption, wild boars can be easily included in dry rations, allowing Defenders to get the nutrients they need quickly and easily.