Ingredients selection for the basic recipe of chicken pate with coenzyme Q10 and polyunsaturated fatty acids

Due to its bioenergetic and antioxidant functions, absence of side effects and contraindications for use, coenzyme Q (CoQ10) is approved for use in the food industry as a biologically active substance. When developing the recipe and technology of a pate enriched with CoQ10 and polyunsaturated fatty acids (PUFAs), with a spreadable consistency typical for this product, the choice and ratio of the main raw ingredients were experimentally substantiated. The basic recipe for a pate with CoQ10 and polyunsaturated fatty acids included: chicken breast fillet, flaxseed oil, skim milk powder, whey protein concentrate obtained by ultrafiltration, onions, and salt. The added CoQ10 has served as a functional food ingredient. Restricted solubility of CoQ10 in flaxseed oil has been revealed visually and by microscopy. It has been established that at least 24 g of flaxseed oil is required to evenly distribute 100 mg of CoQ10 and obtain a homogeneous suspension. To prevent the destruction of CoQ10 and ω-3 fatty acids in the oil, these ingredients should be dispersed at a temperature of 30 °C for no more than one hour. Analysis of the food and energy value of the product has showed that the pate is an additional source of protein, CoQ10 and ω-3 fatty acids.