The use of chickpea flour in the minced meat products formula

Dzhaboeva, A.S.; Byazrova, Olesya; Tedtova, V. V.; Baeva, Z.T.; Kokaeva, M. G.

doi:10.1051/e3sconf/202126201026

Cited by 5 publications

(2 citation statements)

References 4 publications

(3 reference statements)

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“…The protein-carbohydrate complex of chickpea flour also contributes to forming the functional and technological properties of PCC and minced meat with its use [4]. The effectiveness of using chickpea flour instead of beef to improve the consumer and protective properties of minced meat semi-finished products has been confirmed [24]. At the same time, the optimal dose of the inclusion of chickpea flour in the recipe of minced meat semi-finished products from beef indicated in [24] is consistent with the dosage of chickpea flour added to the recipes of similar semi-finished products when combining beef with poultry meat or lamb.…”

Section: Resultsmentioning

confidence: 99%

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Absalimova,

Tayeva,

Baybolova

et al. 2023

Potr. S. J. F. Sci.

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Kazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%.

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Section: Resultsmentioning

confidence: 99%

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Absalimova,

Tayeva,

Baybolova

et al. 2023

Potr. S. J. F. Sci.

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“…It is uniquely natural plant source of biogenic nutrients as proteins and amino acids, simple carbohydrates, indigestible polysaccharides (including dietary fiber), lipids and vitamins. The chemical composition of chickpea flour were 14% moisture content, 22% protein, 6% lipid, 1% minerals and 57% Total carbohydrates (Dzhaboeva et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Improvement of Red Tuna Luncheon Quality Attributes

Farag

2023

Journal of Food and Dairy Sciences

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The main goal of such research was to produce a high quality fishery product such as luncheon from low value fish species like red tuna fish, low demand fish in Egypt, using various amount of chickpea flour and beef fat in the recipe to improve its consuming and protective properties and produce special organoleptic characteristics. Studied red tuna fish luncheon blends were 10% fat, 20% fat, 10% sham chickpea, 10% Tasali chickpea and 5% sham +5% Tasali. These samples were evaluated in terms of approximate chemical composition, physiochemical attributes (TVN, TBA and pH), texture profile, color measurement and sensory properties. The blends with beef fat obtained high content of crude fat and low content of crude protein and moisture. Total carbohydrates of chickpea replacement were ranged from 11.32 to 12.4%. The total volatile nitrogen of all luncheon samples was in acceptable limit, which ranged from 14.84 to 22.12 mg N/100g sample. Also, pH values were fluctuated between 5.76 and 5.82. Treatments containing sham chickpea flour had the highest value of TBA. Firmness, gumminess and chewiness, while fat replacements had the least values, but cohesiveness of all treatments had no significant differences. The lightness L * of fat treatments were higher than others. Redness a * value of red tuna fish luncheon ranged from 2.39 to 2.94. The blend of 20% beef fat obtained the highest score of sensory evaluation as taste, color, odor, texture and overall acceptability.

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