RESEARCH OF HIGH-PROTEIN PLANT RAW MATERIALS IN THE CONTEXT OF IMPROVEMENT OF COMMODITY PROPERTIES OF CUTTED SEMI-FINISHED PRODUCTS

Abstract

The article considers the problems of inferiority and imbalance of nutrition of the population in Ukraine as well as consumption of insufficient amounts of nutrients. It is determined that one of the ways to solve this problem is to find additional sources of protein products. It is determined that promising raw materials for use in the food industry are plants of the amaranth family, of which seventeen varieties are cultivated in Ukraine, but only seven of them are cereals that can be used in the food industry. The main directions of use of plants of the amaranth family, their therapeutic and prophylactic properties, are analyzed. It is proved that the high content of protein, unsaturated fatty acids, vitamins, macro- and microelements makes amaranth grain a biologically valuable raw material in food production. The biological value of amaranth flour has been studied. It is proved that the biological value of amaranth flour protein is higher than beef protein, and the amino acid composition of their proteins is almost equal. The use of amaranth flour to improve the commodity properties of cutted semi-finished products is proposed. A study of the biological value of the protein of semi-finished products is implemented. It is determined that the replacement of some raw meat with amaranth flour increases their biological value as well as the addition of amaranth flour to the recipe of cutted meat semi-finished products will expand the range of products, improve properties, save raw meat and ingridients of high biological quality. Further research should focus on the use of amaranth grain processing products in the meat industry, in particular methods of their introduction into minced meat as well as their impact on quality indicators of finished products.