Development of functional purpose snacks

In Kazakhstan, the meat processing industry is represented mainly by traditional assortments, such as steaks, meat tenderloins, and sausages. However, meat industry enterprises understand the need to expand the range of meat products towards new products that appear on world food markets. One of them is food products for instant preparation and consumption, the so-called snacks, which appeared in connection with the need of part of the population to reduce the time for preparing food, and for the younger generation, products that are modern in their consumer characteristics. In turn, research in the development of new food products must solve pressing issues related to increasing their biological and nutritional value based on the use of natural raw materials and the minimal use of various additives and substances that subsequently have a negative impact on health. For example, a product such as meat chips has appeared on foreign markets, which are thin, round-shaped plates with a crispy texture and crust, and a salty taste. The presence of animal protein in it makes it a source of amino acids necessary for the body, on the one hand, but on the other hand, the use of table salt in the recipe in the amount necessary to impart a salty taste is not entirely beneficial for people suffering from high blood pressure, having kidney problems, etc. The goal of our research is to reduce the amount of table salt in meat chips using Salicornia plant raw materials containing natural sodium chloride, as well as various biological substances and mineral elements. As a research methodology, experimental methods were used, including selection and preparation of the Salicornia plant, selection of the ratio of table salt and Salicornia in the recipe for the production of meat chips, expert methods for determining the taste, smell, color of the finished product. It has been established that the species Salicornia E. grows in large quantities on the territory of Kazakhstan, in which the content of 32.89% Na and 33.51% Cl, as well as elements such as Mg -1.8%, K -1.94%, is confirmed by X-ray spectral method. Ca -0.74%, silicon -1.32%. To preserve the biologically active substances of the Salicornia plant during its preparation, drying is carried out at a temperature not exceeding 500C, and in the recipe for the manufacture of semi-finished minced meat, use only in powder form. It has been established that to preserve the salty taste without a pronounced herbal taste, as well as the color inherent in meat products, the ratio of table salt and powdered Salicornia should be 1:1.

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Development of functional purpose snacks

Cited by 2 publications

References 2 publications

Development оf the Recipe Composition of a Functional Snack Bar Based on Vegetable Ingredients

Development оf the Recipe Composition of a Functional Snack Bar Based on Vegetable Ingredients

Use of the salicornia plant as a substitute for salt in the recipe for manufacturing meat chips

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