New Functional Products with Chickpeas: Reception, Functional Properties

0
Sin votos aún
Su voto: Nada

 

Objective: The purpose of this study was to develop a technology of meat-vegetable pates based on mutton and poultry byproducts with addition of chickpeas for a functional nutrition of people who are prone to IDA or suffering from it. Methodology: The computer simulation helped to design formulations that meet the formalized Science-Based Recommendations (SBR), the nutritional adequacy of the virtual models of the pates was assessed. Results: Based on a comprehensive study of dynamics of water activity, pH and water-binding capacity, depending on the steeping mode, the technology for functional food pates has been worked out. The nutritional adequacy and the appropriate quality indicators of the meat-vegetable pates developed according to the SBR was defined. The medical and biological assessment of the meat-vegetable pates based on mutton and chicken by-products with the addition of a plant component distinguished by a balanced amino acidand fatty acid composition, a high animal protein content, macro and microelements, an optimal ratio of vitamin complex was carried out. The content of iron is 90 mg kg–1, zinc 181.3 mg kg–1, copper 17.1 mg kg–1, selenium 0.093 mg kg–1. Considering the recommended daily human consumption patterns of these trace elements, 100 g of the product developed satisfies the daily requirement of iron for 50-70%, zinc for 90%, copper 66%, selenium 15-20% that determines its functional healthy properties in the diet of patients with iron deficiency anemia. Conclusion: It has been found in vivo that the trace element composition of these products has a higher bioavailability, allowing to start the bodily compensatory reaction to the hematopoiesis dysfunction of iron deficiency character quickly

Autores: 
Ivan Fiodorovich Gorlov
Autores: 
Tatiana Mikhailovna Giro
Autores: 
Olga Ilinichna Sitnikova
Autores: 
Marina Ivanovna Slozhenkina
Autores: 
Elena Yurievna Zlobina
Autores: 
Ekaterina Vladimirovna Karpenko
Editora: 
American Journal of Food Technology
Año: 
2016