Recipe design and study of quality characteristics of meat-vegetable semi-finished products for nutrition of patients with diabetes mellitus

Abstract

Abstract Product-line expansion and increase in production of functional meat products in order to form a healthy nutrition and improve the nutrition status of the population are the priorities of the state policy. Most of the food for nutrition of patients with diabetes mellitus is made using sugar substitutes which do not always meet the requirements of the diet. Meat semi-finished products intended for patients with diabetes mellitus should be a source of biologically complete protein and vitamins; have reduced content of carbohydrates, fat, salt and calories, take into account metabolic disorders in the body of patients. The formalization of biomedical requirements for semi-finished products for nutrition of patients with diabetes mellitus was carried out, as well as selection of ingredients for the recipe enriched with vegetable components that contribute to the improvement of functional and technological properties and biochemical parameters of model minced meat systems. A computer simulation method was used to design a recipe for semi-finished products enriched with vegetable raw materials with a low glycemic index (GI) that reduce the level of posprandial glucose (PPG). Changes in the biochemical parameters of minced meat containing Jerusalem artichoke and flax seeds were studied. The influence of vegetable raw materials on the reduction of catalase and lipase activity with increase in the activity of amylase in the minced meat system was revealed. A comprehensive assessment of the nutritional value and safety of the designed semi-finished products is given.