Improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school-age children
The content of the article is closely related to the fact that all modern society promotes a healthy lifestyle. Meat products are of particular importance for this concept-proper nutrition is also considered. Poultry meat is used as the main source of raw materials in the production of product formu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2022-04-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/762 |
| _version_ | 1797785894570164224 |
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| author | M. K. Kali S. D. Tokayev S. Altaiyly |
| author_facet | M. K. Kali S. D. Tokayev S. Altaiyly |
| author_sort | M. K. Kali |
| collection | DOAJ |
| description | The content of the article is closely related to the fact that all modern society promotes a healthy lifestyle. Meat products are of particular importance for this concept-proper nutrition is also considered. Poultry meat is used as the main source of raw materials in the production of product formulations, as well as lentil flour as vegetable protein. During the study, it was found that when using protein raw materials from lentils, the stability of meat emulsions increased, and the proportion of fat decreased, and the proportion of protein in the products increased, which ensured a decrease in cholesterol and the overall energy value of the products. At the same time, the amino acid composition of the products is balanced, the consistency improves, and the yield increases. In the course of laboratory studies, the mass fraction of protein, fat, carbohydrates, moisture and nitrites in the proposed product was determined. A sample of the product with lentil flour was formed, which underwent organoleptic examination. |
| first_indexed | 2024-03-13T01:01:26Z |
| format | Article |
| id | doaj.art-de788a9dea9c4223ad4d7d81f6d43fe6 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:01:26Z |
| publishDate | 2022-04-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-de788a9dea9c4223ad4d7d81f6d43fe62023-07-06T11:47:14ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392022-04-0101535810.48184/2304-568X-2022-1-53-58387Improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school-age childrenM. K. Kali0S. D. Tokayev1S. Altaiyly2Kazakh Agrotechnical University named after S. SeifullinKazakh Agrotechnical University named after S. SeifullinKazakh Agrotechnical University named after S. SeifullinThe content of the article is closely related to the fact that all modern society promotes a healthy lifestyle. Meat products are of particular importance for this concept-proper nutrition is also considered. Poultry meat is used as the main source of raw materials in the production of product formulations, as well as lentil flour as vegetable protein. During the study, it was found that when using protein raw materials from lentils, the stability of meat emulsions increased, and the proportion of fat decreased, and the proportion of protein in the products increased, which ensured a decrease in cholesterol and the overall energy value of the products. At the same time, the amino acid composition of the products is balanced, the consistency improves, and the yield increases. In the course of laboratory studies, the mass fraction of protein, fat, carbohydrates, moisture and nitrites in the proposed product was determined. A sample of the product with lentil flour was formed, which underwent organoleptic examination.https://www.vestnik-atu.kz/jour/article/view/762poultry meatvegetable proteinlentil flourschool-age childrenproteinfatcarbohydrate |
| spellingShingle | M. K. Kali S. D. Tokayev S. Altaiyly Improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school-age children Алматы технологиялық университетінің хабаршысы poultry meat vegetable protein lentil flour school-age children protein fat carbohydrate |
| title | Improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school-age children |
| title_full | Improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school-age children |
| title_fullStr | Improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school-age children |
| title_full_unstemmed | Improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school-age children |
| title_short | Improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school-age children |
| title_sort | improving the technology of boiled sausages with the addition of vegetable protein for the nutrition of school age children |
| topic | poultry meat vegetable protein lentil flour school-age children protein fat carbohydrate |
| url | https://www.vestnik-atu.kz/jour/article/view/762 |
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