Cutlet formulas with spelt and thistle seeds flour balanced by amino acid composition

Abstract

Expansion of the range of chopped semi-finished products of high nutritional value is possible with a combination of meat and vegetable raw materials. The greatest interest is studying of possibility of use of alternative kinds of local plant raw materials, as a source of indispensable amino acids and fibre in technology of meat products of the higher biological value. Flour from spelt and thistle seeds is such an alternative plant raw material. The aim of the research was to develop cutlet formulas balanced in biological value using spelt flour and thistle seed flour. Based on the definition of water absorption and water retention capacity, the level of hydration of plant components was established, which amounted to 1:3. According to the results of organoleptic evaluation, the limit level of hydration of hydrated spelt and thistle seed flour in the formulas of meatballs was determined, which amounted to 15% and 5%, respectively. The method of computer design using the utility coefficient of amino acid composition as a target function determined the optimal amount of added plant component, which provides the highest biological value. For optimized formulas it was established to increase the utilitarian coefficient of amino acid composition to 0.82 and 0.83, to decrease the amount of unutilized amino acids to 63.00 mg and 59.79 mg, respectively, when using 15% spelt flour and 3% thistle seed flour. This indicates the high biological value of optimized cutlet formulas.