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Manufacturing and manufacturing industries

No. 2 (15) - 2022 / 2022-06-28 / Number of views: 60

IMPROVEMENT OF SAUSAGE TECHNOLOGY WITH THE ADDITION OF EXTRUDED LEGUMINOUS FLOUR

Authors

  • Омаралиева А.М.
  • Хастаева А.Ж.
  • Бектурганова А.А.

Keywords

sausage products, additives, technology, extrusion, lentil extrudate
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pdf (KZ)

Link to DOI:

https://doi.org/10.58805/kazutb.v.2.15-13

How to quote

А.М. , О., Х. А.Ж., and Б. А.А. “IMPROVEMENT OF SAUSAGE TECHNOLOGY WITH THE ADDITION OF EXTRUDED LEGUMINOUS FLOUR”. Vestnik KazUTB, vol. 2, no. 15, June 2022, doi:10.58805/kazutb.v.2.15-13.
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Abstract

This article presents research on the development of technology for sausage products with the addition of extruded lentil flour.The feasibility of using extruded lentil flour in the production technology of sausage products with increased nutritional value was theoretically justified and experimentally confirmed. The optimal dosage of extruded lentil flour applied in the production of sausage products has also been experimentally confirmed

Kazakh university of technology and business