COMPLEX USE OF RAW MATERIALS OF ANIMAL AND VEGETABLE ORIGIN FOR THE PRODUCTION OF NEW TYPES OF DESSERTS

被引：0
|
作者：
Omarov, Ruslan [1 ]
Shlykov, Sergei [1 ]
Nesterenko, Anton [2 ]
Kazakova, Aliya [3 ]
机构：
[1] Stavropol State Agrarian Univ, Zootekhnicheskiy Lane 12, Stavropol 355017, Russia
[2] Kuban State Agrarian Univ, Kalinina Str 13, Krasnodar 350044, Russia
[3] Don State Agrarian Univ, Azov Black Sea Engn Inst, Lenina Str 21, Zernograd 347740, Russia
来源：
INDO AMERICAN JOURNAL OF PHARMACEUTICAL SCIENCES | 2019年 / 6卷 / 04期
关键词：
blood plasma of farm animals; vegetable juices; gelation; protein products; BLOOD-PLASMA;
D O I：
10.5281/zenodo.2628886
中图分类号：
R914 [药物化学];
学科分类号：
100701 ;
摘要：
This article presents the results of studying the chemical composition and physico-chemical properties of blood plasma to assess the feasibility of its use for the development of protein dessert product. It was established experimentally that the introduction of vegetable juices in a mass fraction of up to 40% allows for the structuring of a protein system on the basis of blood plasma. Evaluation of the quality of the obtained product showed that the protein-vegetable jelly has high organoleptic characteristics: dense elastic texture, original taste, attractive appearance. The product is a source of easily digestible protein, dietary fiber, mineral compounds and vitamins. Evaluation of the biological value of the product based on the study of amino acid composition showed that the protein of the product is complete and has a high degree of balance of essential amino acids, which indicates its good digestibility.
引用
收藏
页码：7072 / 7077
页数：6
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