Functional products on the basis of raw materials of Western Siberia

The modern consumer is increasingly interested in the effect of different foods on his health. The task of ensuring public health in modern ecological conditions are designed to address functional foods, including meat by the use of vegetable raw materials in their formulation. Among the raw materials and products of animal origin meat and its products are among the most important food because they contain almost all necessary for the human body nutrients, primarily protein, lipids, vitamins and minerals. In connection with the foregoing at the Department of food and food biotechnologies are being developed meat products - cooked sausages and pâtés with the use of "local" raw material, namely Turkey meat, grown on the territory of Western Siberia, and grain adapted, high-yielding, high protein varieties of bean grain breeding in Omsk. In connection with the issue of import substitution of special importance traditionally have food. Development of meat products - cooked sausages and liver pate based on Turkey meat using beans as a functional ingredient allows to create products of high nutritional and biological value and recommended for a wide range of consumers. To research the quality of the finished products are GOST-methods research. Just created meat products has the optimum value, which confirms the computer modeling of multicomponent products.