DEVELOPMENT OF MILLED VEGETATIVE SEMI-FINISHED PRODUCTS WITH HIGH CONTENT OF VALUABLE ALBUMEN SEMI-FINISHED PRODUCTS WITH HIGH CONTENT OF VALUABLE ALBUMEN
DOI:
https://doi.org/10.31548/humanhealth.4.2024.47Keywords:
milled semi-finished product, vegetative raw materials, beef, albumen, amino acid, formulation of the productAbstract
Population growth leads to the need to increase the production of meat as a raw material for obtaining food products based on it, in particular, chopped semi-finished products. Therefore, the use of raw materials of plant origin for the development of new types of chopped semi-finished products is relevant.
The purpose of the work is the development of chopped semi-finished products on a plant basis with an increased content of complete protein.
The principal content of this work was development of formulation of free of use of products of animal origin character by preserving of its nutritional value by criterion of content of irreplaceable amino acids not less of those ones in based on use of beef standardized product. Taking this criterion in mind, we choose as the source of albumen the soy and wheat texturate. This ingredient of the mix contains about of 70 % of albumens, as well as isoflafones character by antineoplastic properties. The factor second by importance taken into consideration was the need to replace the lard used I standardized composition for vegetative fat. The use of olive oil was refused because of its expensiveness and relative deficit. Therefore, we recommend to use in this work the mix of sunflower and oils. Use of the latter one was motivated by the need of reaching of relatively low content in the mix of omega-6 fatty acid as compared with the same index of omega-3 fatty acid, as well as compensation of loss of vitally necessary myristic acid in refusing of use of lard. Use in the mix of such acid was substantiated by need of adding the product in development of properties of bettering of state of cordial and nervous system, and regulation of concentration in blood of “bad” cholesterol. Givingthe vegetative mix of customary color was done in adding into the product of beet juice rich by colorant of betaine character also by properties of antioxidant and assisting in improving of assimilation of albumens and bettering of functioning of liver.
Taking the properties of listed ingredients into consideration, there was developed the optimized formulation of milled semi-finished product, which contains 21 % of soy-and-wheat texturate, 5.0 % of sunflower oil, 6.3 % of coconut oil, 1.0 % of beet juice and some substances of auxiliary character, namely hydrolyzed vegetative albumen, methylcellulose, extract of yeasts, and smelling agent of AlmaMit C25/11.
It was shown that the product in development contains 5.0 % of irreplaceable amino acids and 9.1 % of replaceable ones what is sufficiently more of such indices of control product. The summarizing conclusion is that the set task of development of milled semi-finished product free of ingredients of animal origin, and character by more rational composition of albumen was carried into effect.
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