New fish product enriched with essential micronutrients

Autor:	K I Toporkova, N Yu Tolstova, T N Suhareva
Rok vydání:	2021
Předmět:	digestive oral and skin physiology food and beverages Fish Food science Product (category theory) Biology Micronutrient
Zdroj:	IOP Conference Series: Earth and Environmental Science. 845:012041
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/845/1/012041
Popis:	In order to improve the nutritional value of fish products and intensify metabolic processes, various micronutrients are added into fish products. They enrich the products with proteins, vitamins and minerals and reduce the calorie content. When developing a recipe for fish products, the possibility of partial replacement of wheat bread with flaxseed bran with seeds and water with turnips was analyed. The addition of flaxseed bran with seeds and turnips can enrich the product with dietary fiber, micro - and macroelements, vitamins. To determine the optimal percentage of plant raw materials, samples with the addition of linseed bran with seeds and turnips (10, 20 and 30%) were analyzed. A higher percentage has a negative effect on the organoleptic properties of the product.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2f83d8d6009ab9869519e7ba922b54d5 https://doi.org/10.1088/1755-1315/845/1/012041 Zobrazit plný text záznamu