{"title":"用于组合肉制品的豆类和谷类及其加工产品的潜在种类分析","authors":"I. Kaltovich, T. Savelyeva, A. Antipina","doi":"10.47612/2220-8755-2020-15-194-206","DOIUrl":null,"url":null,"abstract":"The article presents a comprehensive analysis of the nutritional and biological value, functional and technological indicators of legumes (beans, peas) and grain crops and their processed products (cereals (pearl, oat, millet, rice, barley, semolina, buckwheat), flour (wheat, rye, amaranth, oat, barley, millet, buckwheat)) It was found that this plant raw material is a source of protein, essential amino acids (indices of essential amino acids up to 2.01), polyunsaturated fatty acids, mineral substances - potassium, magnesium, calcium, phosphorus, magnesium, which make it possible to meet the daily need for these micronutrients up to 70.0% (with consumption of 100 g), is characterized by improved functional and technological parameters, which confirms the prospects of its use in meat products characterized by balanced amino acid, fatty acid and mineral composition.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"ANALYSIS OF PROSPECTIVE TYPES OF LEGUMES AND CEREALS AND THEIR PROCESSING PRODUCTS FOR USE AS PART OF COMBINED MEAT PRODUCTS\",\"authors\":\"I. Kaltovich, T. Savelyeva, A. Antipina\",\"doi\":\"10.47612/2220-8755-2020-15-194-206\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article presents a comprehensive analysis of the nutritional and biological value, functional and technological indicators of legumes (beans, peas) and grain crops and their processed products (cereals (pearl, oat, millet, rice, barley, semolina, buckwheat), flour (wheat, rye, amaranth, oat, barley, millet, buckwheat)) It was found that this plant raw material is a source of protein, essential amino acids (indices of essential amino acids up to 2.01), polyunsaturated fatty acids, mineral substances - potassium, magnesium, calcium, phosphorus, magnesium, which make it possible to meet the daily need for these micronutrients up to 70.0% (with consumption of 100 g), is characterized by improved functional and technological parameters, which confirms the prospects of its use in meat products characterized by balanced amino acid, fatty acid and mineral composition.\",\"PeriodicalId\":266415,\"journal\":{\"name\":\"Topical issues of processing of meat and milk raw materials\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-12-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Topical issues of processing of meat and milk raw materials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47612/2220-8755-2020-15-194-206\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Topical issues of processing of meat and milk raw materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47612/2220-8755-2020-15-194-206","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
ANALYSIS OF PROSPECTIVE TYPES OF LEGUMES AND CEREALS AND THEIR PROCESSING PRODUCTS FOR USE AS PART OF COMBINED MEAT PRODUCTS
The article presents a comprehensive analysis of the nutritional and biological value, functional and technological indicators of legumes (beans, peas) and grain crops and their processed products (cereals (pearl, oat, millet, rice, barley, semolina, buckwheat), flour (wheat, rye, amaranth, oat, barley, millet, buckwheat)) It was found that this plant raw material is a source of protein, essential amino acids (indices of essential amino acids up to 2.01), polyunsaturated fatty acids, mineral substances - potassium, magnesium, calcium, phosphorus, magnesium, which make it possible to meet the daily need for these micronutrients up to 70.0% (with consumption of 100 g), is characterized by improved functional and technological parameters, which confirms the prospects of its use in meat products characterized by balanced amino acid, fatty acid and mineral composition.
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