Analysis of prospective types of legumes and cereals and their processing products for use as part of combined meat products
https://doi.org/10.47612/2220-8755-2020-15-194-206
Abstract
The article presents a comprehensive analysis of the nutritional and biological value, functional and technological indicators of legumes (beans, peas) and grain crops and their processed products (cereals (pearl, oat, millet, rice, barley, semolina, buckwheat), flour (wheat, rye, amaranth, oat, barley, millet, buckwheat)) It was found that this plant raw material is a source of protein, essential amino acids (indices of essential amino acids up to 2.01), polyunsaturated fatty acids, mineral substances - potassium, magnesium, calcium, phosphorus, magnesium, which make it possible to meet the daily need for these micronutrients up to 70.0% (with consumption of 100 g), is characterized by improved functional and technological parameters, which confirms the prospects of its use in meat products characterized by balanced amino acid, fatty acid and mineral composition.
About the Authors
I. Kaltovich
Institute of Meat and Dairy Industry
Belarus
Belarus
Minsk
T. Savelyeva
Institute of Meat and Dairy Industry
Belarus
Belarus
Minsk
A. Antipina
Institute of Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Kaltovich I., Savelyeva T., Antipina A. Analysis of prospective types of legumes and cereals and their processing products for use as part of combined meat products. Topical Issues of Processing of Meat and Milk Raw Materials. 2020;1(15):194-206. (In Russ.) https://doi.org/10.47612/2220-8755-2020-15-194-206
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