BIO Web Conf.
Volume 30, 2021II International Symposium “Innovations in Life Sciences” (ILS 2020)
|Number of page(s)||3|
|Section||Innovations in Food Industry Technology|
|Published online||22 April 2021|
Study of organoleptic and technological properties of minced meat products with addition of mushroom powder
Department Technology of Nutrition, Sumy National Agrarian University, Sumy, Ukraine
* Corresponding author: email@example.com
The authors propose a new type of minced meat products with the addition of dry mushrooms in powder form. It provides high protein content and good taste of finished products. The article presents the results of experimental studies on the enrichment of minced meat products with mushroom powder. Tasting analysis showed that the best organoleptic indicators have samples of culinary products with the content of enriched mushroom powder in 10%. A further increase above 15% adversely affects the organoleptic characteristics of the finished culinary products. Adding of mushroom powder to the amount of minced meat products allowed to improve consumer properties, reduce calorie content, as well as produce functional products.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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