Control of organoleptic and physico-chemical parameters of jerusalem artichoke vegetable fiber dumplings

The article considers the physico-chemical, organoleptic parameters, mass concentrations of organic acids and their salts in dumplings using dietary fibers obtained from vegetable raw materials of Jerusalem artichoke. Dietary fibers obtained from Jerusalem artichoke tubers of the East Kazakhstan region and semi-finished meat products were used. In the course of experimental studies, standard and modern methods of physico-chemical analysis are considered. HPLC and fluorometry were used to determine the amount of protein, fat and vitamins, and conductometric titration methods were used to determine the analytical characteristics of dietary fibers. In the course of the work, a functional nutrition product with therapeutic and prophylactic properties and a safe long shelf life was developed, and an assessment of the quality and safety indicators of fresh meat semi-finished products with dietary fibers obtained from domestic vegetable raw materials of Jerusalem artichoke was also carried out. The novelty of this work lies in the scientific demonstration that the addition of dietary fibers from Jerusalem artichoke enhances the effectiveness of semi-finished meat products and their sorption properties in removing heavy metals from the body.