TECHNOLOGY OF MINCED POULTRY PRODUCTS WITH INCREASED DIETARY FIBER CONTENT

The basis of the state policy Ukraine in field healthy nutrition population for period until 2025 is to preserve and strengthen health population, prevention diseases caused by poor unbalanced nutrition. Food products enriched with irreplaceable components, including dietary fibers, have been developed. article substantiates use broiler meat as main ingredient recipe, selects studies vegetable supplement oat bran, which contains fibers. functional-technological organoleptic indicators minced models different amounts additives were studied, a result, optimal dose introduction was determined formulation product made from an increased content fibers Optimal modes heat treatment semi-finished using steam convection oven cold finished "shock" freezing chambers selected. thermophysical characteristics new duration its calculated Planck's formula. technology production functional proposed. developed characterized high characteristics, such juiciness product, pleasant smell taste, uniform consistency, well large yield product. one portion their amount 8 g, contributes satisfaction 40% body's daily need this food substance. recipe chicken cutlets scientifically substantiated possibility producing fiber has theoretically experimentally substantiated. Based on analysis chemical composition study six supplements, feasibility introducing "Oat bran" into effectiveness thermal processing when + mode compared traditional method proven. raw materials selected, developed, parameters quick-frozen ready-made poultry dish nutritional value due It taken account that should be mandatory part diet. Their total g per 125 meets indicator 40%.