Open AccessPERSPECTIVES OF USING chickpea flour AS PART OF THE FISH FARCE MANUFACTURING TECHNOLOGY
Author(s) -
L. D. Petrova,
B. D. Bogdanov
Publication year - 2019
Publication title -
innovacii i prodovolʹstvennaâ bezopasnostʹ
Language(s) - English
Resource type - Journals
ISSN - 2311-0651
DOI - 10.31677/2311-0651-2019-23-1-30-35
Subject(s) - food science , organoleptic , raw material , pollock , fish <actinopterygii> , mathematics , chemistry , biology , fishery , organic chemistry
This paper provides the results of study of using chickpea flour to manufacture Alaska Pollock farce with increased water content (over 80 %). We studied chemical composition, as well as functional and technological properties of chickpea flour, which demonstrate its usefulness as a water-binding, water-retaining and structure-forming additive to manufacture Alaska Pollock farce. We explored the impact of chickpea flour on functional and technological properties of Alaska Pollock farce, in particular, on its water-retaining capacity, loss of mass by finished products during heat treatment and organoleptic parameters of finished products. Based on the research conducted, we found the optimal concentration for adding chickpea flour into the fish farce, which is 10.0 % to the total raw mass input. Analysis of the results shows that as to nutritional value, Alaska Pollock farce with added chickpea flour is better than the control sample, due to increased level of protein, lipids, carbohydrates, and mineral substances. Based on the data obtained, we find it perspective to manufacture Alaska Pollock farce with added chickpea flour of 10.0 % to the total raw mass input, so that to improve its functional and technological properties, as well as nutritional value, and increase the ratio of using domestically produced vegetable additives by the fish industry.