IMPROVING THE TECHNOLOGY OF MINCED FISH PRODUCTS WITH LEGUMES AND LACTULOSE

Abstract

The article shows the possibility of expanding the range of minced fish products by adding chickpea flour and prebiotic lactulose. The nutritional value of samples containing chickpea flour in the amount of 5%, 10% and 15% is considered. The protein content increases in all samples compared to the control, which is due to the fairly high content of protein substances in chickpea flour. Losses during heat treatment of each sample are determined. Since chickpea flour increases the proportion of bound water, losses during heat treatment of minced fish semi-finished products are less than in the control sample, while the addition of legumes improves the consistency and forms a less moist structure of the minced mass. Enrichment of the minced mass with the prebiotic lactulose will contribute to a positive effect on the metabolism of the intestinal microbiota, the absorption of calcium and magnesium, and stabilization of the minced fish system.