USE OF VEGETABLE RAW MATERIALS IN POULTRY SOUFFLÉ TECHNOLOGY

The article presents the technology of turkey souffle. The physicochemical properties of minced meat were studied. It was found that the addition of pumpkin puree to the dish has a positive effect on the moisture-binding ability and penetration ability of the finished product. The optimal content of pumpkin puree was determined by the method of organoleptic evaluation, which was 15% of the mass of turkey meat. It has been proven that the replacement of wheat flour with buckwheat and the addition of pumpkin puree improves the nutritional and biological value of hot poultry snacks, in particular due to the increase in the content of dietary fibers, magnesium, potassium, phosphorus, carotenoids and vitamin PP. The results of the research confirm the prospects of using buckwheat flour, pumpkin puree and pumpkin seeds in the technology of hot poultry snacks.