ВИКОРИСТАННЯ РОСЛИННОГО БОРОШНА ТА ПРІСНОВОДНОЇ АКВАКУЛЬТУРИ В ТЕХНОЛОГІЇ М’ЯСО-МІСТКИХ ХЛІБІВ

Abstract

Recently, there has been a growing consumer interest in reducing meat consumption and choosing plant-based foods and plant-based protein alternatives. Proteins from hemp, pumpkin and watermelon seeds are new ingredients in the food industry. Freshwater fish meat protein is a promising alternative to meat in the production of protein-meat-containing products. The purpose of our research was to study the possibility of expanding the use of regional raw materials (vegetable flour and aquaculture) to create a combined food product, namely meat-containing bread. Methodology of the study is based on general research methods of analysis of the chemical composition, functional-technological and rheological properties of vegetable flour, white carp meat, organoleptic evaluation of meat bread with the addition of different amounts of flour from hemp seeds, pumpkin seeds and watermelon seeds. Results. The mass fraction of protein in all types of flour was high and amounted to 38.2±1.87, 49.1±1.21 and 28.21±1.63%, respectively. The water-holding capacity of all flour samples was higher by 8.2-23.09% compared to wheat flour. The water-binding capacity of the white carp meat is 76.9±0.3%, which is not lower than that of traditional types of meat, and the plasticity is 29.3±0.07 cm2/g×103, which confirms the high rheological properties of this type of raw material. As a result of determining the chemical composition and critical coefficients of white carp meat, it was proven that this type of freshwater aquaculture contains a mass fraction of protein at the level of 15.9±0.67%, a mass fraction of fat – 7.70±0.11%, which causes its high nutritional properties. The organoleptic evaluation of meat loaves with 6, 8, and 10% vegetable flour of different types in the recipe of meat loaves confirmed the high sensory indicators of all three samples of meat loaves with different contents of vegetable flour. Products with 10% hemp flour and pumpkin seeds in the recipe received the highest points. In terms of taste, all experimental samples were better or not inferior to the control samples. Practical implications. On the basis of the conducted research, recipes for meat-containing breads with vegetable flour and white carp meat have been developed, which can be used for the production of dietary high-protein products for the nutrition of various segments of the population.Value/originality. The high protein content of various types of vegetable flour and their functional and technological properties, high consumer and technological indicators of white carp meat, prove their perspective as ingredients for the production of meat-rich products with the aim of increasing the nutritional value of products and expanding the range of food products.