USE OF WHEAT FIBER IN COMMINUTED MEAT SEMI-FINISHED PRODUCTS TECHNOLOGY

Abstract

The problem of deficiency of food fiber in a diet is the basic one. In order to provide the population with balanced and high-grade food products it is necessary to use cultures, which have biological activity and high nutritional value, along with traditional raw materials. That is why we suggest adding wheat fiber to the production of comminuted meat products (patties). “Vitazel” wheat fiber is a plant fiber produced from the vegetative part of the wheat ear. In addition to the positive effect on the human body it has a number of technological advantages, namely it increases the viscosity, fat and moisture binding ability of minced meat, improves the molding process, preserves juiciness, reduces the percentage of loss during heat treatment, eliminates the accumulation of fat on the walls of process equipment. By the analysis of researchers it is stated that the optimal dose of input into the composition of meat products is the dosage of wheat fiber of 2.0 % at a degree of hydration of 1:7. By the results of analysis it has been revealed that introduction of fiber has a positive effect on technological indicators. The yield of the product increases by 1.6 %, the moisture and fat retention capacity-by 2 % and 0.3 % respectively, the moisture content of the enriched product has been increased by 2.1 %. As a culinary treatment of the produced product we propose to use steam cooking, since this type of thermal treatment helps to minimize the loss of nutrients, vitamins, and dietary minerals. When steam cooking the mass fraction of moisture in patties with Vitazel” wheat fiber is more by 8.39 %, and the water retaining capacity has been increased by 1.14 %. Thus the introduction of Vitazel” wheat fiber in the recipe of the product contributes to the stability of polydisperse stuff system, positively affects the organoleptic characteristics, functional and technological properties of minced meat.