DEVELOPMENT OF A FORMULATION OF COMBINED MEAT PRODUCTS BASED ON VEGETABLE INGREDIENTS

The article presents the results of research on the evaluation of the chemical composition and nutritional properties of chickpea seeds and their use as a protein-carbohydrate complex in the production technology of functional meat products. Legumes serve as a source of biologically valuable, well-digested protein. Chickpeas grow in more than 30 countries around the world. Each region has its own types and varieties of chickpeas, which differ in appearance and taste. There are 4 varieties of this crop in total. Chickpea grain surpasses many traditional crops in terms of protein content (up to 32% per crop, depending on the variety), a number of essential amino acids, vitamins (beta-carotene), macro- and microelements (sodium, iron, selenium). In this regard, the purpose of our research is to study the chemical composition and nutritional properties of chickpea seeds and processed products with the prospect of further use in sausage production technology. The research was carried out at the Department of Food Technologies of the Don State Agrarian University in the production conditions of the sausage shop of Stanitsa LLC (Rassvet settlement, Rostov Region). Chickpeas of the Krasnokutsky 36 variety, the Russian Grain Company Russian Trade Organization (Russia), were used as the object of research. The results of research on the evaluation of the chemical composition and nutritional properties of chickpea seeds and products of its processing and further use as a protein-carbohydrate complex in the production technology of functional meat products indicate that this additive can serve as a promising raw material for the creation of a new generation of food products. With a different ratio of components to ensure a given composition, it is possible to create food products of a general and therapeutic and preventive nature.