The use of non-traditional vegetable raw materials in the technology of fish cutlets for functional nutrition
In: Алматы технологиялық университетінің хабаршысы, Jg. 0 (2022), Heft 3, S. 95-102
Online
academicJournal
Zugriff:
The article pays great attention to fish as a source of important nutrients, as a unique source of not only high-quality proteins, but also trace elements and omega-3 fatty acids with a long chain. The obtained data show the expediency of using amaranth flour and peanut protein in the composition of vegetable raw materials. As a result of the study, the mass fraction of fat was 15 % higher than in pike perch cutlets, in salmon cutlets. Amaranth seed flour and peanut protein are used as non-traditional vegetable raw materials. In addition, the protein composition and organoleptic parameters, functional properties of the finished product are improved.
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The use of non-traditional vegetable raw materials in the technology of fish cutlets for functional nutrition
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Autor/in / Beteiligte Person: | Abzhanova, Sh. A. ; Baybolova, L. K. ; Akhmetova, N. K. ; B. Sh. Dzhetpisbayeva ; Torebayeva, A. M. |
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Zeitschrift: | Алматы технологиялық университетінің хабаршысы, Jg. 0 (2022), Heft 3, S. 95-102 |
Veröffentlichung: | Almaty Technological University, 2022 |
Medientyp: | academicJournal |
ISSN: | 2304-568X (print) ; 2710-0839 (print) |
DOI: | 10.48184/2304-568X-2022-3-95-102 |
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