Innovation food technology of semi-finished lamb products with antioxidant and chickpea extrudate

• Published in: IOP conference series. Earth and environmental science 2022-12, Vol.1112 (1), p.12075
• Main Authors: Natyrov, A K, Grebennikova, Yu D, Slozhenkin, A B, Grishin, V S, Lazareva, E Y, Tkachenkova, N A, Reshetnikova, A O
• Format: Article
• Language: English
• Subjects: Additives; Amino acid composition; Amino acids; Antioxidants; Beans; Carbohydrates; Chickpeas; Comparative analysis; Composition; Energy value; Food technology; Meat; Moisture effects; Mutton; Nutritive value; Organoleptic evaluation; Proteins; Raw materials; Trace elements; Trace elements (nutrients); Vegetables
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1112/1/012075

This article substantiates the production of a new type of chopped semi-finished products using chickpea extrudate and an antioxidant. The purpose of this study is to develop a new type of chopped semi-finished products from mutton meat of the Edilbaev breed with the addition of an antioxidant to increase the biological and nutritional value. The main tasks for the study were identified: the rationale for the choice of meat raw materials, vegetable additives, as well as an antioxidant, the development of a recipe for chopped semi-finished products, the technology for their preparation, the study of the effect of the introduced antioxidant and vegetable additive on organoleptic, physicochemical and microbiological indicators, the rationale for the functional properties of the product and the feasibility of its use. The use of chickpeas allows you to increase the content of protein, amino acids, trace elements in the product. Chickpea extrudate was found to be superior to whole grain chickpeas. The mass fraction of extrudate protein is increased by 7%, while fat and carbohydrates are reduced by 2.5% and 11%, respectively. During the study, two samples were made: control and experimental with an antioxidant and chickpeas, an organoleptic evaluation of the finished product was carried out, physical and chemical parameters, amino acid composition, nutritional and energy value of semi-finished products were studied. The microelement composition of chickpeas and extrudate was also studied. A comparative analysis of two samples showed that in the experimental sample there is more moisture by 0.8% and more protein by 5.65% than in the control, and the proportion of fat is less by 2.8%. The research results indicate the positive effect of chickpea extrudate and antioxidant on the nutritional and biological value of chopped semi-finished products.