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Kuban State Agrarian University is a university located in Krasnodar, a city in southern Russia.

Journal Article

Journal article


Ryabova A. V.; Volgograd State Technical University [Corporate Author]

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The article contains the estimation of effectiveness in the use of by-products, cameline-seed oil and amaranth flour in the meat by-products in the dough. By-products were used for the purpose of the expansion of the assortment of the meat semi-finished products in the dough. Amaranth flour was introduced for the purpose of an improvement in the organoleptic and functional- technological characteristics of the stuffing and an increase in the quantity of protein. Cameline-seed oil was added for the purpose of the enrichment of product by omega- acids. As the experimental models we have made pelmeni (ravioli), the relationship of dough and stuffing in which comprised 1:1. In the prototypes the flour from the amaranth was introduced in quantity 5, 10 and 15%. Cameline-seed oil was introduced in quantity 2%. Models with the amaranth flour in quantity 5% had the smaller output of product and the insufficient moisture-binding ability. Models with the content of flour from the amaranth in quantity 15% had the strong smell of plant component. Experimental model with a quantity of amaranth flour 10% on the organoleptic characteristic proved to be best, and there composition was acknowledged most optimum. The studies of the experimental models of meat semi-finished products in the dough showed that the use of amaranth flour contributes to an increase in the moisture-binding ability of stuffing, to an increase in the output of product, to an increase in the content o
f protein and irreplaceable amino acids. According to the results of all conducted studies is made the conclusion that flour amaranth can be used as the moisture-binding component for making of meat semi-finished products in the dough


Polythematic Online Scientific Journal of Kuban State Agrarian University

ISSN : 1990-4665