Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.237806

Keywords:

hemp flour, meat-containing bread, pumpkin pulp, technological indicators, physical and chemical properties

Abstract

Meat-containing bread with the use of hemp flour has been devised, with the subsequent assessment of its physical and chemical, sensory properties involving the study into the technological indicators of new products. Three experimental formulations for meat-containing bread were developed, which included semi-fat pork, poultry, mechanically deboned turkey, pumpkin pulp, and 8, 10, 12 % of hemp flour. A meat-containing bread from combined raw materials was adopted as control. All samples were evaluated taking into consideration their physical and chemical, technological, and sensory characteristics.

It has been proven that the addition of hemp flour to the formulation improved the consumer value of products by increasing the content of protein, fat, and minerals. It was found that the protein content in the developed products was 18.03‒19.53 g/100 g, which is 3.21‒11.80 % higher than that of the analog. The fat content increased by 17.84–56.83 %, which also led to an increase in the calorie content of products.

It has been experimentally confirmed that the introduction of hemp flour into bread's minced meat improves the functional and technological indicators of model meat systems. An increase in water-binding capacity was observed, by 13.46‒22.15 %; in water-holding capacity, by 10.34‒21.43 %; in fat-holding capacity, by 17.2‒26.9 %. The combination of semi-fat pork, poultry, mechanically deboned turkey, and hemp flour increases the ductility of the minced meat while reducing the shear stress, contributes to the good forming properties of the minced meat. The sensory analysis of the prototypes showed their high consumer value. The organoleptic assessment and sensory analysis of the prototypes demonstrated high consumer properties of the manufactured products, which makes it possible to recommend them for inclusion in the diets of various segments of the population

Author Biographies

Nataliia Bozhko, Medical Institute of Sumy State University

PhD, Associate Professor

Department of Biophysics, Biochemistry, Pharmacology and Biomolecular Engineering

Vasyl Pasichnyi, National University of Food Technologies

Doctor of Technical Sciences, Professor, Head of Department

Department of Technology of Meat and Meat Products

Vasyl Tischenko, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Andrii Marynin, National University of Food Technologies

PhD, Associate Professor, Head of Laboratory

Problem Scientific and Research Laboratory

Yevgeniia Shubina, Sumy National Agrarian University

Department of Technology and Food Safety

Igor Strashynskyi, National University of Food Technologies

PhD, Associate Professor

Department of Technology of Meat and Meat Products

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Published

2021-08-30

How to Cite

Bozhko, N., Pasichnyi, V., Tischenko, V., Marynin, A., Shubina, Y., & Strashynskyi, I. (2021). Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.). Eastern-European Journal of Enterprise Technologies, 4(11(112), 58–65. https://doi.org/10.15587/1729-4061.2021.237806

Issue

Vol. 4 No. 11(112) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2021 Nataliia Bozhko, Vasyl Pasichnyi, Vasyl Tischenko, Andrii Marynin, Yevgeniia Shubina, Igor Strashynskyi

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