The possibility of using the flesh of cucurbits crop (Cucurbita) and (Cucurbita pepo subsp. Pepo) in the development of meat semi-finished products in the pastry

The research objective was to study the possibility of using the flesh of cucurbits crops in the recipe of semi-finished meat in the pastry, as the ingredients improving functional and technological properties of a ready-made product. The developed recipe for semi-finished meat in the pastry using pumpkin and zucchini cucurbits as ingredients was given. The objects of the study were the samples of semi-finished meat in the dough, made with a partial replacement of raw meat with flesh of cucurbits and zucchini. The results of marketing research of consumer demand for semi-finished meat products in the pastry were presented, which showed their demand among consumers. The formulations of semi-finished meat in the pastry with the addition of flesh of cucurbits crops (Cucurbita) and (Cucurbita pepo subsp. Pepo) were developed. The assessment of the quality of organoleptic characteristics of the samples of meat semi-finished products in the pastry with a partial replacement of raw meat with flesh of cucurbits of pumpkin and zucchini was made. The amount of adding pumpkin and zucchini flesh into the minced meat was established numbering 20 %, which provide the best organoleptic characteristics of the product. The number of adding into the mincemeat of pulp of melon cultures of pumpkin and vegetable marrow in number of 20 % which provide the best organoleptic indicators of the product was established. Positive effect of the flesh of cucurbits and zucchini on functional and technological properties of semi-finished meat products in the pastry (increased moisture-binding ability by 3.6 % and water-holding ability by 5.3 %, fat-holding ability is reduced by 3 % compared with the control). Food and power values of the developed semi-finished product meat in the pastry which were calculated and showed that the replacement of meat raw materials with the pulp of melon cultures (pumpkin and a vegetable marrow) allowed not only to reduce product caloric content, but also to enrich it with valuable nutrients.