INCREASE OF FOOD AND BIOLOGICAL VALUABILITY OF MEAT SEMI-FINISHED PRODUCTS
Abstract
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%.
About the Authors
L. . Syzdykova
Almaty Technological University
Russian Federation
Russian Federation
A. . Bulambaeva
Almaty Technological University
Russian Federation
Russian Federation
ZH. . Yessenkulova
Almaty Technological University
Russian Federation
Russian Federation
References
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Review
For citations:
Syzdykova L., Bulambaeva A., Yessenkulova Zh. INCREASE OF FOOD AND BIOLOGICAL VALUABILITY OF MEAT SEMI-FINISHED PRODUCTS. The Journal of Almaty Technological University. 2019;(3):78-81. (In Russ.)
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