Research of meat-vegetable pate enriched with non-traditional food ingredients

Pate is a product with a specific texture, formed due to the fine grinding of raw materials, and selection of the corresponding components of the formulation. Traditionally, wheat flour is added to the pate recipe to form a bound structure. Introduction of other non-traditional flours can not only improve the structure of minced meat and the organoleptic characteristics of the finished pate, but can also enrich the product with food nutrients. In this paper studies the organoleptic and physical-and-chemical indicators of the quality of meat-and-vegetable pates, in the recipes of which the wheat flour was replaced with amaranth, flax and chickpea flours. Flour is added into the product in the form of a protein-fat emulsion with water and vegetable oil. To study the samples of pates, standard test methods were used. The results of the sensory analysis showed that different types of flour did not significantly affect the organoleptic characteristics of the product, except for chickpea, which gave the pate a yellowish tint, and also affected the richness of the pate. According to the results of physical-and-chemical studies, it is possible to conclude that all the samples have high nutritional value; however, the highest protein content was noted in the flax flour pate (15.6 ± 0.2 %), and the highest fat content in the wheat flour sample (15.8 ± 0.3 %). The yield of pate with chickpea flour was the highest (98 %), and that of the pate with amaranth, wheat and flax flour did not differ significantly (95-96 %). Thus, the results of the performed work indicate the possibility and feasibility of using such non-traditional for the meat industry flours as flax, chickpea and amaranth flour for the production of pates. The expanding of the line of pates produced from poultry by-products through the introduction of vegetable raw materials will allow to rationally use the raw materials resources available at enterprises.