Food Additive Technology Development From Modified Beans for Use in Meat Gerodietetic Products Formulations

The objective of the study is to develop a technology for producing a food additive from sprouted beans of the Pobeditel variety grown in the Republic of North Ossetia – Alania in order to add it to the recipes for functional meat products of gerodietetic orientation. Objectives: theoretical substantiation of the possibilities of using a food additive from regional plant resources in the production of functional meat products of gerodietetic orientation; development of a technology for producing a food additive - bean protein concentrate (BPC) from modified beans of the Pobeditel variety grown in the Republic of North Ossetia – Alania; study of the chemical composition of the developed BPC; study of the functional and technological properties of the developed BPC; development of a recipe and technology for producing meat cutlets of gerodietetic orientation with the addition of the prebiotic BPC based on optimization of essential nutrients in the composition of raw ingredients using mathematical modeling; study of the physicochemical and organoleptic indicators, nutritional value of the finished meat product with the addition of the prebiotic BPC. The objects of the study are native beans, a food additive – prebiotic (BPC), a semi-finished meat product based on the food additive (BPC), and ready-made cutlets with the addition of BAP. Classical methods were used to study the chemical composition of the food additive – bean protein concentrate (BPC). The protein content was determined by the Kjeldahl method, the amino acid composition – by ion-exchange chromatography on an automatic amino acid analyzer from Hitachi. The amount of tryptophan was determined after alkaline hydrolysis. The functional and technological properties of the developed food additive – prebiotic were studied using the pressing method developed by R. Grau and R. Hamm, as modified by V. Volovinskaya and B. Kelman. The study assessed the composition and properties of the developed prebiotic. The principles of computer modeling of the recipe for a semi-finished meat product with BPC have been developed, corresponding to medical and biological requirements and providing the necessary adjustment for essential nutrients. The issues and methods of creating food products that have a functional purpose and are focused on gerodietetic nutrition in modern socio-economic, environmental and demographic conditions have been considered.