Changes in the functional and technological properties of minced meat due to an increase in the proportion of citrus fibers

EDN: https://elibrary.ru/KZBRPP

Abstract

The benefits of substances called dietary fiber for the body are now well-known: they eliminate toxins and waste, can help lower cholesterol and blood glucose, improve the composition of intestinal microflora, have a prebiotic effect, and regulate intestinal motility. Therefore, the use of various types of plant fiber in the food processing industry for the production of modern food products is becoming increasingly important. Orange citrus fiber has been used to replace a portion of the meat raw material in the production of chopped semi-finished products at levels of 15, 20, and 25%. The inclusion of orange citrus fiber helps increase the moisture-binding capacity of minced meat, increasing the yield of the finished product by 7-14%, and reducing the overall caloric content of semi-finished products by 17.7 kcal.