Analysis of the efficiency of enrichment of semi-finished meat products with chickpea flour

Abstract

Aim. Investigation of the nutritional and biological value, organoleptic characteristics of semi-finished meat products (dumplings) produced using chickpea flour for dumpling dough. Materials and Methods. The objects of research were: chickpea flour (Technical conditions 9293-081-10514645-04), baking wheat flour (GOST 26574-2017), minced meat (GOST R 55365-2012). To determine the optimal amount of chickpea flour in the dough, recipes for dumplings were developed without the use and with the use of chickpea flour in the amount of 5 (prototype No. 1), 10 (prototype No. 2) and 20% (prototype No. 3) by weight of raw materials. Results. The introduced chickpea flour made it possible to improve the organoleptic qualities of the samples. The replacement of wheat flour with chickpeas reduced the mass fraction of moisture in semi-finished products. The protein content in the experimental semi-finished products increased by an average of 0.6-2.2% compared to the control sample. The energy value of dumplings that do not contain chickpea flour was 240.8 kcal. When 10% chickpea flour was added to the recipe, the energy value of dumplings was 219.7 kcal, compared with the control sample, the indicator decreased by 8.8%. Conclusion. As a result of the conducted research, it can be concluded that the use of chickpea flour in the technology of meat semi-finished products (dumplings) has improved their quality indicators, thereby increasing the biological value of the product.