JUSTIFICATION OF TECHNOLOGY OF SAUSAGES FOR HERODIETIC PURPOSE
DOI:
https://doi.org/10.15421/jchemtech.v32i3.306991Keywords:
herodietics nutrition; sausages, white flax seeds; psyllium; hemp seeds; dietary fibers; polyunsaturated fatty acids.Abstract
The development of food technologies to ensure adequate nutrition for the elderly is a priority concept for the development of the food industry. Sausages made from poultry meat are an important component of the diet of the elderly population. Expanding the range of sausages for herodietic purpose by using non-traditional raw materials of plant origin as a source of polyunsaturated fatty acids and dietary fibers is an urgent task in the meat processing industry. Purpose. Development of the technology of sausages for herodietic purpose using white flax seeds, hemp seed flour, psyllium, olive oil and sea salt. Methods. To evaluate the quality of the developed technology of sausages for herodietic purpose and comparative characteristics with the control, generally accepted methods of determining the chemical and fatty acid composition were used. Results. It was established that white flax seeds, hemp seed flour, psyllium, olive oil and sea salt are promising raw materials for use in the technology of sausages for herodietic purpose. According to the results of organoleptic quality indicators, it was established that sausages of the experimental composition are characterized by high organoleptic quality indicators. An increased mass fraction of dietary fibers by 2.02 % was established in the experimental sample compared to the control sample. The use of olive oil and white flax seeds in the technology of sausages made it possible to obtain a finished product of herodietic purpose with an increased content of omega-3 and omega-6 by 0.579 % and 0.783 %, respectively, compared to the control. According to the results of the study, the possibility of using white flax seeds, hemp seed flour, psyllium, olive oil and sea salt in the technology of sausages for herodietic purpose was proven, which allows to expand the range of functional food.
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