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2014 (published: 24.02.2014)
Number 1(19)
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Development of technology for functional product made from wheat flour, enriched with fish protein and mineral filler
Makhnach Е.V. , Bessmertnaya I.A.
Keywords: protein-mineral filler, fermentation, autoproteolysis, enrichment, food saturation factor, the degree of flooding proteins, organoleptic property.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Development of technology for functional product made from wheat flour, enriched with fish protein and mineral filler
The article describes the development of the functional products’ technology. This product is enriched with fish protein and mineral (PMF) and made with hot fermentation process from muscle tissues of high-protein fish. Also, the optimal technical conditions of the process PMF creation and formulas of the preventive cookies were fitted. There are some vegetable additives which can be brought to the cookies’ formula to extension of the range and enhancement their preventive properties as well. For instance: carrot juice, cinnamon, lemon peel. Based on definition of cookies’ quality indicators, shelf-life of products was set as 8 weeks. Projects of Scientific Documentation have been developed for the production of the preventive cookies enriched with PMF.
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Keywords: protein-mineral filler, fermentation, autoproteolysis, enrichment, food saturation factor, the degree of flooding proteins, organoleptic property.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License