Банджармасин, Индонезия
Банджармасин, Индонезия
Банджармасин, Индонезия
Банджармасин, Индонезия
Банджармасин, Индонезия
Пемпек – традиционное блюдо индонезийской кухни, представляющее собой рыбные котлеты с добавлением муки из тапиоки. Тыквенное пюре может придать традиционному пемпеку питательные свойства и снизить содержание углеводов, поскольку популярные у населения продукты питания должны быть не только вкусными, но и полезным. Цель исследования заключалась в оценке качества пемпека, приготовленного по разработанной рецептуре из более доступного, чем традиционное сырье, и выращенного искусственным способом змееголова красного (Channa micropeltes или томан) с добавлением тыквенного пюре. Исследование включало следующие этапы: подготовка тыквенного пюре; приготовление пемпека путем замены муки из тапиоки тыквенным пюре (контроль: 0 %, рецептура 1: 10 %, рецептура 2: 20 %); органолептическая оценка и испытание на перегиб; анализ компонентного и аминокислотного составов; определение содержания β-каротина. Увеличение доли тыквенного пюре улучшило внешний вид, цвет, аромат, вкус и текстуру экспериментального образца. Испытания на перегиб показали, что эластичность пемпека снижалась по мере увеличения доли тыквенного пюре. Введение в рецептуру пемпека тыквенного пюре повысило качество блюда по таким аспектам, как содержание белка, влаги, золы, углеводов и β-каротина, а также аминокислотный состав. Рецептура 2, в которой 20 % муки из тапиоки было заменено тыквенным пюре, показала лучшие результаты по белку (7,91 %) и аминокислотам (10,27 %), а также наименьшее содержание углеводов (26,76 %). Экспериментальное блюдо из филе C. micropeltes с добавлением тыквенного пюре получило более высокую органолептическую оценку, чем традиционные рыбные котлеты «пемпек». Его пищевая ценность оказалась выше. Исследование показало, что тыквенное пюре может успешно заменить муку из тапиоки в традиционных индонезийских рыбных котлетах «пемпек».
Гигантский змееголов, Channa micropeltes, рыба томан, пемпек, тыква, пищевая ценность, β-каротин, аминокислоты
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