Sliced semi-finished products with vegetable raw materials
| Autor: | N. V. Novgorodska, I. M. Bernyk, O. P. Razanova, O. M. Savinok |
|---|---|
| Jazyk: | English<br />Russian<br />Ukrainian |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 100, Pp 14-19 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2519-268X 2707-5885 |
| DOI: | 10.32718/nvlvet-f10003 |
| Popis: | Numerous studies of nutrition problems have shown the urgent need to create functional products that carry micronutrients for a wide range of the population. At present, recipes and technologies of combined meat semi-finished products in different thermal conditions using raw materials of animal and vegetable origin have been developed and scientifically substantiated. The production of combined semi-finished products using proteins of animal and vegetable origin expands the product range, contributes to the rational use of raw materials to provide the population with high-quality food products. The article substantiates the use of plant components in meat products for their nutritional enrichment. The article presents the results of studying the possibility of using lentil flour and pumpkin seed fiber as binders in the production of minced meat products. The change in the moisture-holding capacity of minced poultry samples obtained using bread and the mentioned plant additives was studied. According to the results of the organoleptic evaluation, the rational ratio of wheat bread and vegetable composition (lentil flour + pumpkin seed fiber) was determined. According to the results of organoleptic studies, it was found that with an increase in the mass fraction of red lentil flour in the product, the color of the minced meat, consistency and taste slightly change. We have chosen a sample with the replacement of wheat bread with a vegetable additive, i.e., 3 % pumpkin seed fiber + 5 % red lentil flour for further research. We have found that the introduction of a plant additive in the amount of 3 % pumpkin seed fiber + 5 % red lentil flour into the formulation of the composition increases the moisture content by 4.33 %, the moisture-binding capacity of meat increases by 10.09 %, protein by 0.82 %, carbohydrates by 2.56 %, dietary fiber by 0.9 % and 0.25 % in pH. At the same time, there is a decrease in fat content by 8.83 % and weight loss during heat treatment by 5.56 %. |
| Databáze: | Directory of Open Access Journals |
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