APPLICATION OF PUMPED CONCENTRATE IN THE MANUFACTURE OF CHOPPED SEMI-FINISHED PRODUCTS FOR TOURISTS NUTRITION
Keywords:
pumpkin concentrate, pumpkin juice, chopped meat semi-productsAbstract
In order to determine the direction of the use of chopped semi-finished products with pumpkin concentrate, a comparative assessment of the chemical composition of pumpkin juice and pumpkin concentrate was carried out in comparison with the recommended intake of proteins, fats and carbohydrates for various population groups. Functional - technological properties of chopped semi-finished meat products with the addition of pumpkin concentrate were studied. Positive influence of pumpkin concentrate on functional and technological indices was revealed: moisture-binding, water-retaining and water-holding capacity of the developed finished product. Comparative characteristics of the chemical composition of chopped meat products and chopped semi-finished products with different pumpkin concentrate content are given. Formulations of chopped semi-finished meat products with low calorie content with the addition of pumpkin concentrate, and the possibility and expediency of its use as a source of vitamins, minerals and pectins were definedDownloads
References
Антипова Л.В. Методы исследования мяса и мясных продуктов/ Л.В. Антипова, И.А. Глотова, И.А. Рогов - М.: Колос, 2001.-376 с
Кочеткова А.А., Функциональное питание / А.А. Кочеткова, В.И. Тужилкин, И.Н. Нестерова и др.// Вопросы питания.-№4.-2000.- С.15-20.
Сенькина Т.А., Сучкова Т.Н., Цикин С.С. Мясные полуфабрикаты, обогащенные тыквенным концентратом // Технология и товароведение инновационных пищевых продуктов. - Орел: Государственный университет - учебно-научно-производственный комплекс, 2013. - 120 с.
Скурихин И.М. Химический состав пищевых продуктов. Справочные таблицы содержания аминокислот, жирных кислот, витаминов, макро- и микроэлементов, органических кислот и углеводов / И.М. Скурихин, М.Н. Волгарев.- М.: Агропромиздат, 2001.-360 с.
