INCREASE OF FOOD AND BIOLOGICAL VALUABILITY OF MEAT SEMI-FINISHED PRODUCTS

Autor:	L. . Syzdykova, A. . Bulambaeva, ZH. . Yessenkulova
Jazyk:	English<br />Kazakh<br />Russian
Rok vydání:	2021
Předmět:	котлеттер қарақұмық жармасы витаминдер минералды заттар биологиялық құндылығы котлеты гречневая крупа витамины минеральные вещества биологическая ценность cutlets buckwheat vitamins mineral substances biological value Technology (General) T1-995
Zdroj:	Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 78-81 (2021)
Druh dokumentu:	article
ISSN:	2304-568X 2710-0839
Popis:	This article presents meat semi-finished products - cutlets, with increased biological value, with the addition of buckwheat groats instead of wheat bread. Buckwheat is very rich in vitamins and minerals, it has numerous healing properties. The results of the study of the obtained cutlets showed that the content of vitamin B1 was increased in cutlets № 1 by 93%, in cutlets № 2 by 87%, and the content of macroelement K, respectively, were increased by 54% and 7%.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/3ec8a23608f247afaeb918b1ed3f9e94 Zobrazit plný text záznamu View record in DOAJ