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Aim. The purpose of the research is to develop the technology of chopped semi-finished products for functional purposes. Materials and Methods. In the course of the study, recipes for model minced meat were developed using gluten-free vegetable raw materials: white beans, corn bran, rice flour. For the control sample, we took the developed classical recipe according to the TU 9214-243-37676459-2014 "Semi-finished products from poultry meat for baby food, chilled and frozen". All studies were carried out on the basis of the laboratory of the National Research University of the Russian Academy of Medical Sciences and the Volgograd State Technical University. Results. Recipes for gluten-free nuggets, which include rice flour, corn bran and white beans, have been developed. As a result of the conducted physico-chemical studies, in comparison with the control sample, a slight decrease in energy value was found due to a discrepancy in the values of the mass fraction of proteins, fats and carbohydrates, which in turn did not affect the organoleptic parameters, the consistency was observed more elastic in the experimental samples, the taste and color are pleasant, characteristic depending on the component composition. Conclusion. The use of gluten-free plant raw materials in the technology of chopped semi-finished products, namely nuggets, has a positive effect on the quality characteristics of the prototypes, which allows the use of these functional products in children's nutrition. |
