FORMATION OF MEATBALL MASS AS A MULTICOMPONENT FOOD SYSTEM
L. Telezhenko, A. Salavelis, A. Dubyna
Food Science and Technology
Abstract
The article discusses a scientifically based approach to the formation of cutlet mass as a multicomponent food system with increased nutritional density. The relevance of the work is determined by the need to create products that combine proteins of animal and plant origin and contain sufficient amounts of vitamins, minerals, and dietary fiber. The chemical composition of traditional cutlet mixture components and alternative plant raw materials is analyzed. Particular attention is paid to brewers' grains as a secondary product of grain processing, which contains significant amounts of protein, fiber, and minerals. Comparative studies have shown that brewers' grains significantly exceed wheat bread in protein and fiber content, making them a valuable functional ingredient. Based on theoreti