Investigation of the effect of hydrated jerusalem artichoke powder on the functional, technological and rheological parameters of minced meat for chopped semi-finished products

The results of a study of the effect on the indicators of minced meat of a vegetable additive used to obtain a combined minced meat functional product with a reduced glycemic load are presented. Combined products based on meat and vegetable raw materials include minced meat semi-finished products (cutlets). Combining meat raw materials with vegetable raw materials, which have functional properties and have a low glycemic index, allows you to create products suitable for nutrition of patients with diabetes mellitus or for consumption in order to prevent this disease. In the experiments, a mixture of grade 2 veneered beef, semi-fat veneered pork and pork fat in a certain ra- tio was used as meat raw materials, jerusalem artichoke powder was used as a vegetable additive instead of wheat bread used in the manufacture of cutlets. Jerusalem artichoke powder was hydrated at a ratio of 1:2 with water at a temperature of 60 ° C. The raw meat crushed on a spinning top was thoroughly mixed with hydrated jerusalem arti- choke powder, the amount of which was changed from 5 to 25%. The control was minced meat without jerusalem artichoke powder. The functional, technological and rheological parameters of combined minced meat intended for the production of minced meat semi-finished products (cutlets) with functional properties in terms of inulin con- tent have been studied. The effect of jerusalem artichoke powder on the ultimate shear stress, adhesion and effective viscosity of the combined minced meat, as well as on its functional and technological properties – moisture-retaining and fat-binding properties. It was found that when 20% hydrated jerusalem artichoke powder is added to minced meat for cutlets, its compliance with the requirements for minced meat for minced meat semi-finished products is ensured according to rheological parameters, functional and technological properties and organoleptic characteristics, Replacing wheat bread with jerusalem artichoke powder reduces the glycemic load of the product.

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