Open AccessNew fish product enriched with essential micronutrients
Author(s) -
T N Suhareva,
K I Toporkova,
N Yu Tolstova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/845/1/012041
Subject(s) - bran , food science , micronutrient , organoleptic , recipe , fish <actinopterygii> , dietary fiber , chemistry , raw material , fish meal , biology , fishery , organic chemistry
In order to improve the nutritional value of fish products and intensify metabolic processes, various micronutrients are added into fish products. They enrich the products with proteins, vitamins and minerals and reduce the calorie content. When developing a recipe for fish products, the possibility of partial replacement of wheat bread with flaxseed bran with seeds and water with turnips was analyed. The addition of flaxseed bran with seeds and turnips can enrich the product with dietary fiber, micro - and macroelements, vitamins. To determine the optimal percentage of plant raw materials, samples with the addition of linseed bran with seeds and turnips (10, 20 and 30%) were analyzed. A higher percentage has a negative effect on the organoleptic properties of the product.