INCREASE OF FOOD AND BIOLOGICAL VALUABILITY OF MEAT SEMI-FINISHED PRODUCTS

Алматы технологиялық университетінің хабаршысы

卷:0

L. . Syzdykova¹  A. . Bulambaeva¹  ZH. . Yessenkulova¹ 

[1] Almaty Technological University;

关键词: котлеттер;    қарақұмық жармасы;    витаминдер;    минералды заттар;    биологиялық құндылығы;    котлеты;    гречневая крупа;    витамины;    минеральные вещества;    биологическая ценность;    cutlets;    buckwheat;    vitamins;    mineral substances;    biological value;   

DOI  :  

来源: DOAJ

【 摘 要 】

This article presents meat semi-finished products - cutlets, with increased biological value, with the addition of buckwheat groats instead of wheat bread. Buckwheat is very rich in vitamins and minerals, it has numerous healing properties. The results of the study of the obtained cutlets showed that the content of vitamin B1 was increased in cutlets № 1 by 93%, in cutlets № 2 by 87%, and the content of macroelement K, respectively, were increased by 54% and 7%.

【 授权许可】

Unknown