Issue |
E3S Web Conf.
Volume 262, 2021
1st International Scientific and Practical Conference “lnnovative Technologies in Environmental Engineering and Agroecosystems” (ITEEA 2021)
|
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Article Number | 01026 | |
Number of page(s) | 7 | |
Section | Innovative Technologies, Engineering Systems and Energy in the Agro-industrial Complex | |
DOI | https://doi.org/10.1051/e3sconf/202126201026 | |
Published online | 24 May 2021 |
The use of chickpea flour in the minced meat products formula
1 Kabardino-Balkarian State Agricultural University named after V.M. Kokov, Lenin Avenue, 1V, 360030 Nalchik, Russia
2 North Caucasian Mining and Metallurgical Institute (State Technological University), Nikolaeva 44, 362021 Vladikavkaz, Russia
* Corresponding author: kapmar17@gmail.com
The goal of the research was to substantiate the possibility of using various doses of chickpea flour in the recipe for the “Chopped Beefsteak” instead of beef to improve its consumer and protective properties. Taking into account the functional and technological properties and organoleptic characteristics of various minced meat models, the most optimal dose of including chopped chickpea flour in the formulation of semi-finished steak is 5.0% to the mass of minced meat. To assess the consumer qualities of the compared samples of the “Chopped beefsteak” dish with the addition of chickpea flour in a dosage of 5% to the mass of minced meat, technological charts were drawn up on the basis of recipe No. 604. When chickpea flour was included in the amount of 5.0% to the mass of minced meat, the consumer characteristics of the finished product were improved. Was found, that chickpea flour is a valuable dietary product, it is distinguished by high taste and health characteristics.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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