Parametrii de calitate a şroturilor din seminţe oleaginoase utilizaţi în produsele de carne

Abstract

This paper presents the results on possibility of using the flour of oilseeds groats in meat products. As a research object were used flour of groats of walnuts, pumpkin seeds, grape seeds, sesame seeds and flax seed. Sensorial, physical and chemical, functional properties of the flour of oilseed groats were established. In the result of this study were found that it can be a good source of protein and functional ingredient in heterogeneous food systems (emulsions, foams, suspensions) due to the high level of water and fat absorption.