title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· ÑÑÐ±Ð»ÐµÐ½Ð¾Ð³Ð¾ Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸ Ñ Ð·Ð°Ð¼ÐµÐ½Ð¸ÑÐµÐ»ÑÐ¼Ð¸ ÐºÑÑÐ¸Ð½ÑÑ ÑÐ¸Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology of specialized products from minced turkey meat with chicken egg substitutes
Creators: name: ÐÐ°ÑÐ°Ð½Ð³Ð¾Ð²Ð°, ÐÐ¾Ð³Ð°Ð»Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÑÑÐ±Ð»ÐµÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð¼ÑÑÐ¾ Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸
Ð°ÐºÐ²Ð°ÑÐ°Ð±Ð°
Ð½ÑÑ
Ñ ÐµÐ¼Ð¿
ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½ÑÐ¹ Ð¿ÑÐ¾ÑÐµÐ¸Ð½
Ð·Ð°Ð¼ÐµÐ½Ð¸ÑÐµÐ»Ð¸ ÑÐ¸ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ°
Ð°Ð»Ð»ÐµÑÐ³Ð¸Ñ
minced products
turkey meat
aquafaba
chickpeas
hemp
hemp protein
egg white substitutes
allergy

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description: The subject of the graduate qualification work is âDevelopment of technology of specialized products from minced turkey meat with chicken egg substitutesâ. This work is devoted to the development and justification of technology of minced turkey meat products with aquafaba and hemp protein additives. During the research the following tasks have been performed: research of technological characteristics of aquafaba and hemp; determine the optimal proportions of ingredients in the minced mass (17% of aquafaba and 7% of hemp in the turkey meat mass); develop the technology of experimental minced turkey meat products; assess their quality by organoleptic and physical-chemical properties; determine losses at thermal treatment of experimental products with the addition of hemp and aquafaba. The nutritional value of experimental samples was established by the calculation method. It is shown that the replacement of eggs by aquafaba does not significantly influence on the quantity of protein in the developed products, and the content of protein in the turkey soufflÃ© with the addition of aquafaba and hemp is 9% higher than in the control sample. Substitution of chicken eggs for alternative vegetable sources of protein allows to expand the assortment of minced turkey meat products for people with a chicken protein allergy. According to the results of the study the technical and technological documentation to produce culinary products from turkey meat with egg protein substitutes in specialized shops was developed.