Development technology and sandement meat farsetos with dietary supplements
| Autor: | A. T. Vasyukova, M. G. Makarov, R. A. Edvars, E. S. Mahmadaliev, M. E. Brazhnikov |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Geography
Planning and Development Organoleptic Dietary supplement 0402 animal and dairy science food and beverages Biological value 04 agricultural and veterinary sciences TP368-456 Management Monitoring Policy and Law Raw material Software package 040401 food science 040201 dairy & animal science nutritional value meat-growing products quality indicators functional products culinary products Food processing and manufacture White cabbage 0404 agricultural biotechnology Amino acid composition Dietary fiber Food science Mathematics |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 1, Pp 124-128 (2020) |
| ISSN: | 2310-1202 2226-910X |
| DOI: | 10.20914/2310-1202-2020-1-124-128 |
| Popis: | The basic information on the functional properties of combined minced meat, developed on the basis of a combination of products of animal and vegetable origin, in one culinary product is presented. This mutual addition of the formulation with various components allows you to create a product that best meets the needs of the body according to nutritional value. The purpose of research is the development of technology and formulations of minced meat products with dietary supplements. The objects of study in the development of recipes and technology for minced meat products were: beef, beef and lamb; banana puree, rice flour, carrot and pumpkin powder as a dietary supplement. As a plasticizing additive used butter. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase biological value, emphasize the organoleptic characteristics of the finished product. Mashed potatoes, flour and powder are rich in minerals and vitamins, dietary fiber, proteins, polyunsaturated fatty acids. The rare chemical composition of the presented additives helps to improve the taste and increase the nutritional and biological value of the combined meat culinary products. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. Mathematical processing of the research results was carried out using the software package Curve Expert Ver. 1.34. The method of selecting components revealed promising combinations for enriching traditional formulations with plant components. Meat steamed meatballs have been developed both with the addition of vegetables (white cabbage, carrots and pumpkin), and without adding. The mass fraction of moisture of a steam crate with beef, lamb and cabbage is 12% higher than that of a steam cue with beef and pumpkin, and 10% more than a steam cue with beef and carrots. The mass fraction of fat in a chicken meat parrot with beef and pumpkin is 15% higher than that of a steam chicken with beef, lamb and cabbage and 4% than in a steam chicken with beef and carrots. The most corrected amino acid composition in meatballs of steam with beef and mutton. |
| Databáze: | OpenAIRE |
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