Development of functional meat and vegetable pate

Bozhkova, S.E.; Zolotareva, A. G.; Tupikova, A.N.; Pilipenko, D.N.; Surkova, S.A.; Obrushnikova, L.F.

doi:10.31208/2618-7353-2019-8-89-95

Cited by 2 publications

(1 citation statement)

References 1 publication

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“…The appearance of new products on store shelves is still important for consumers, so it is important to expand the range by creating innovative, multicomponent, balanced, healthy food products with a bright, memorable taste, attractive appearance and composition [6].…”

Section: Introductionmentioning

confidence: 99%

Expansion of the assortment of food: development of new types of canned food

Skachkov

Ukrainets

Pilipenko

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The article describes the solution to the problem of expanding the range of canned meat by adding functional ingredients of plant origin. The aim of the study was to develop a recipe and technology of a meat product with functional properties and high nutritional value. To achieve this goal, it was necessary to enrich the brawn with dietary fiber and reduce its caloric content, improving the fatty acid composition. The research was carried out on experimental samples, for which original formulations were developed, the content of the mass fraction of fat, protein, carbohydrates in model products was studied. As a result of the conducted research, it was revealed that the partial replacement of the main raw material in the original formulation with a functional additive of plant origin improved the physico-chemical and organoleptic properties.

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Section: Introductionmentioning

confidence: 99%

Expansion of the assortment of food: development of new types of canned food

Skachkov

Ukrainets

Pilipenko

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

Using of local plant and animal raw materials in the development of a functional product

Skachkov

Ukrainets

Pilipenko

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

The article considers the issue of developing a meat and vegetable product from local raw materials. The meat part is sub-products (collagen-rich pig ears and liver with high nutritional qualities) – raw materials, usually with low cost, but with proper processing with high taste, technological and nutritional properties. Local plant raw materials are represented by a not yet widespread crop chickpeas, which perfectly forms a crop in arid conditions of the Volgograd region of the Russian Federation, rich in vegetable protein, other macro- and micronutrients, and in addition, because it is a legume, enriches the light brown soils of the region with nitrogen due to symbiotic microorganisms. The developed product has high taste properties, contains an optimal set of macro- and micronutrients and can be called functional because 1 serving of the product contains more than 15% of average daily needs.

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Development of functional meat and vegetable pate

Cited by 2 publications

References 1 publication

Expansion of the assortment of food: development of new types of canned food

Expansion of the assortment of food: development of new types of canned food

Using of local plant and animal raw materials in the development of a functional product

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