Rational use of lupine flour for enrichment of coagulated melange and chopped semi-finished products from broiler chicken meat

Abstract

The article is devoted to a review of the scientific literature on the nutritional value of eggs and their processed products; data is provided on the nutritional value of fortifying raw materials, which are used to increase the physiological value of the developed coagulated egg products - lupine bean flour. The practical part of the article presents the results of a study on the development of new types of coagulated egg products, additionally enriched with lupine flour. The fatty acid composition of such products has been established. The optimal level of lupine flour addition was determined using an organoleptic method. An improvement was established in the fatty acid composition of coagulated melange enriched with lupine flour compared to the control sample.