| Autor: |
Khramova, V. N., Surkov, D. I., Lubchinsky, K. A., Khramova, Ya. I., Zhivotova, T. Yu., Danilov, Yu. D. |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2024, Vol. 3021 Issue 1, p1-4, 4p |
| Abstrakt: |
Dietary protein deficiency is one of the global and important problem in the world. Scientists from many countries are working on solving this problem. One way is to create food products with functional properties. In these foods, the functional ingredient with a lot of protein is most important. Chickpeas are a promising source of protein. Unfortunately, it has an undesirable bean flavor that can be removed with microwave radiation. The article presents the parameters of microwave exposure to chickpeas, and its effect for the chemical and amino acid composition, for stuffed and chopped semi-finished products. The calculation of their amino acid score and amino acid index is given. The results of organoleptic studies with experimental samples are also presented. Mass fractions of proteins, fats and carbohydrates were determined. Energy value was calculated for each sample and they were compared. Result, addition a chickpeas increases the nutritional and biological value of the product. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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