Formulation of a Multifunctional Plant Additive Based on the Interaction of its Components

Introduction. The research featured the physicochemical and functional properties of tiger nut (Cyperus esculentus), quinoa (Chenopodium quinoa), and their mixes. The research objective was to study the effects of their interfacial interaction and the qualitative characteristics of meat model systems, as well as general opportunities for their use in meat products. Study objects and methods. The tiger nut is a traditional plant that grows in Egypt. It is often used in beverages and bakery. The quinoa is a cereal product that grows mainly in Peru and Colombia. A set of experiments was conducted to determine such colloidalchemical parameters as optical density, electrical conductivity, solubility, pH, and effective viscosity. The studied additives proved to be synergists. The research also included the organoleptic characteristics of meat model samples prepared with a mix of tiger nut and quinoa at different ratios as a partial replacement of raw meat. The mix substituted 5% of the meat system. Tiger nut and quinoa used as a substitute for raw meat positively affected such indicators of the finished product as taste, smell, color, and aroma. The obtained data were analyzed with the help of a specialized software package «Multimeat Expert». The optimal ratio of tiger nut and quinoa in the mix was determined as 1:1. Results and discussion. The mix of tiger nut and quinoa «TiQi» contained 11.38% of dietary fiber, 14.35% of lipids, and 9.37% of protein. In addition, the mix contained a large amount of minerals: potassium – 636.61 mg/100 g, calcium – 68.54 mg/100 g, and vitamins C, E, and B. Its antioxidant activity reached 20.41 mg/g. Conclusion. The obtained mix of tiger nut and quinoa could be used as a functional ingredient in meat products to increase the content of dietary fibers, as well as vitamins and minerals. In addition, «TiQi» demonstrated good antioxidant activity and increased the shelf life of meat products.