Study of organoleptic and technological properties of minced meat products with addition of mushroom powder

The authors propose a new type of minced meat products with the addition dry mushrooms in powder form. It provides high protein content and good taste finished products. article presents results experimental studies on enrichment mushroom powder. Tasting analysis showed that best organoleptic indicators have samples culinary enriched 10%. A further increase above 15% adversely affects characteristics Adding to amount allowed improve consumer properties, reduce calorie content, as well produce functional