ENHANCING THE NUTRITIONAL VALUE OF MINCED POULTRY PRODUCTS WITH FENUGREEK SEED MEAL AND FIBER

Abstract

The paper considers the possibility of using blue fenugreek flour and wheat fiber instead of wheat bread in the production of minced poultry products. Fenugreek flour was used to increase the content of minerals, and wheat fiber was used to introduce dietary fiber and improve the moisture-binding and moisture-holding capacity of products. Recipes were developed for samples No. 1, 2, 3 with different contents of fenugreek flour and wheat fiber, which in general are 5% for sample No. 1, 10% for sample No. 2, and 13% for sample No. 3. It is noted that the introduction of fenugreek flour and wheat fiber increases the nutritional value of products in all samples, but sample No. 3 is not recommended for production according to organoleptic indicators.