Analysis of efficiency of production of sausage products using non-traditional vegetable raw materials

The paper considers the peculiarities of the non-traditional vegetable raw materials of Skolivshchyna in the production of Galician cuisine with health-improving properties. We studied the experience of scientists in improving the quality of food and increasing their biological value through the addition of functional plant materials. The authors of the article described the results of the improvement of three dishes of Ukrainian cuisine, in the recipes of which there are non-traditional vegetable raw materials of high nutritional and biological value. This is a characteristic feature of modern trends in the food industry, which supports the main trends of rational and healthy eating and allows you to adapt traditional Ukrainian dishes to the consumer preferences of today's residents. The publication substantiates the use of Agropyrum repens, Urtica dioica L. and Oxalis acetosella as raw components of updated dishes. The aim of the work was to improve the technology of cooking Galician cuisine with partial replacement of several traditional recipe components. The research was conducted on the basis of the Department of Hotel and Restaurant Business and Food Technologies of Ivan Franko Lviv National University. The raw materials used met the quality and safety requirements of current regulations.

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Technological parameters for the production of cooked poultry and pork sausages enriched with non-traditional vegetable raw materials

BIO Web of Conferences ◽

10.1051/bioconf/20213203015 ◽

2021 ◽

Vol 32 ◽

pp. 03015

Author(s):

Elvira Pyanikova ◽

Mikhail Kolchanov

Keyword(s):

Raw Materials ◽

Technological Parameters ◽

Chickpea Flour ◽

Functional Product ◽

Third Stage ◽

Lentil Flour ◽

Traditional Vegetable ◽

Pork Sausages ◽

Vegetable Raw Materials ◽

Minced Meat

The results of the development of the technological scheme and parameters of the production of cooked sausage products from poultry and pork, enriched with protein-containing vegetable raw materials, are presented. It is proposed to introduce chickpea flour and lentil flour in a total amount of 5% in equal proportions of 1:1 into the sausage product recipe as a protein-containing vegetable additive. Previously, chickpea and lentil flour are mixed with aquafaba in different containers. Part of the water or ice introduced in the production of cooked sausages is replaced with aquafaba, obtained in the production of chickpea flour. Aquafaba is administered in an amount of 5%. These mixtures are placed in the freezer 30 minutes before the start of cooking the minced meat and kept at a temperature of -22°C for freezing. At the third stage of cutting, a frozen mixture of aquafaba, lentil and chickpea flour is added. The processing time is 3-5 minutes. This mixture in the technological process acts as a structure-forming component and improves the organoleptic properties of the finished product. The introduced additives allow you to get a functional product with an increased content of animal and vegetable protein, as well as increased vitamin and mineral value.

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STUDYING THE QUALITY OF PASTRY PRODUCED USING NON-TRADITIONAL VEGETABLE RAW MATERIALS

Bulletin of the South Ural State University Series Food and Biotechnology ◽

10.14529/food180305 ◽

2018 ◽

Vol 6 (3) ◽

pp. 42-48

Author(s):

Tatiana Yu. Fomina ◽

◽

Rinat I. Fatkullin ◽

Yulia V. Korvyakova ◽

Kristina A. Poroshina ◽

...

Keyword(s):

Raw Materials ◽

Traditional Vegetable ◽

Vegetable Raw Materials

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Development of the desserts based on non-traditional vegetable raw materials

Technology audit and production reserves ◽

10.15587/2706-5448.2021.237260 ◽

2021 ◽

Vol 4 (3(60)) ◽

pp. 32-36

Author(s):

Anastasia Vorobyova ◽

Volodymyr Polyovyk ◽

Iryna Koretska

Keyword(s):

Raw Materials ◽

Control Sample ◽

Aggregate Stability ◽

Quality Criteria ◽

Matter Content ◽

Quality Analysis ◽

Expert Assessment ◽

Dry Matter Content ◽

Traditional Vegetable ◽

Vegetable Raw Materials

Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based on natural vegetables and fruits, and healthy nutrition. Thus, reducing calories content and increasing the nutritional value of sweet dishes is a promising area for the research. Therefore, the object of this study is the technology of whipped sweet «sambuk»-type dishes. To create the new desserts, non-traditional vegetable raw materials, namely physalis puree and banana puree, were chosen. Physico-chemical, mathematical, and dessert quality analysis methods were used in the study. One of the most problematic tasks in the technology of whipped desserts is the stabilization of the foam structure. Therefore, the inclusion of physalis puree and banana puree in the recipe affects not only the organoleptic properties, but also improves the physical and chemical parameters of the dish. In particular, the aggregate stability coefficient of the foam increases to 4.33 in the samples with banana puree and to 3.48 in the samples with physalis puree, which is 2 and 1.66 times higher than the same indicator for control sample. The specific volume also has a noticeable improvement (it is 1.5 times higher in samples with physalis puree and 1.16 times higher in samples with banana puree comparing to control). During the study the effect of selected raw materials on the dry matter content in new desserts was determined (it ranges from 36.5 % to 41.3 5 % in samples with physalis puree and from 23.2 % to 27.8 % in the case of adding banana puree) . The acidity of the model samples ranges from 4.8 to 4.61 pH in desserts with physalis puree, and from 5.53 to 5.41 pH in desserts with banana puree. Based on the expert assessment, the value of the sample quality criteria was determined. Conclusions are made on the expediency of non-traditional raw materials using in the preparation of whipped desserts.

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