Research and Development of Functional Additives Based on Plant Materials for Dietary Meat Products

1Aziza Nishanova, Oisha Alaviya, Dilfuza Madazizova, Pastumiya Sharipova, Sevara Safarova

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Abstract:

The article presents an analysis of research and development of functional additives based on plant materials for use in the manufacture of dietary meat dishes. Data substantiating the principles of creating composite functional food environments that provide mineral, lipid, chemical, amino acid compositions of raw materials and developed products are presented. The scientific substantiation of the production technology of combined systems of multifunctional action was also carried out. The research data on the patterns of the influence of the ratio of raw material ingredients on the rheological properties of products are presented.

Keywords:

technology, meat products, food supplement, herbal supplements, microbiology and biotechnology, dietetic meat products

Paper Details
Month2
Year2020
Volume24
IssueSpecial Issue 1
Pages719-725