Determining the properties of chia seed meal gel
نویسندگان
چکیده
Potential areas of using chia seeds meal as part mincemeat semi-finished products were substantiated. The modern stage development the food industry involves expansion range natural functional ingredients that improve organoleptic characteristics finished and provide consumers with "healthy" food. This causes use new in meat processing for producing devising products. relationship between indicators emulsifying capacity, emulsion resistance, degree hydration was determined experimentally. It found ability to absorb retain water fat molecules composition decreased proportionally a decrease its concentration hydrated samples. existence non-polar side chains amino acids get bound contributes an increase capacity stability during heat treatment (70±2 °C) after pre-freezing on average by 7–8.7 % 16–18.8 %, respectively. Analysis effective viscosity dispersed system indicates area higher concentration, viscous-elastic solid-like behavior suspension depends dynamic changes volume phase particles. Heating experimental samples temperature 70±2 °C center leads maximum formed dispersions. When studying effect processes freezing properties studied systems, cryoprotective proposed additives detected. obtained data indicate thermal stabilization additive, form microgel structure product, moisture
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ژورنال
عنوان ژورنال: Eastern-European Journal of Enterprise Technologies
سال: 2021
ISSN: ['1729-3774', '1729-4061']
DOI: https://doi.org/10.15587/1729-4061.2021.245505