Влияние муки из виноградных косточек на качество паштета из креветок с растительными компонентами для геродиетического питания

Abstract

In this work, the influence of various concentrations (from 2 to 10% of the total mass) of grape seed flour (GSF) on the quality characteristics of shrimp pate with the addition of herbal ingredients for the nutrition of the elderly was studied in order to establish its acceptable amount in the recipe. The results showed that introduction of GSF in the product, the content of protein, fat, carbohydrates and ash increased, acidity increased, and the moisture content decreased, changed the color of the product from light yellow to dark brown, increases the penetration force and the hardness, viscosity, adhesiveness, gumminess and chewiness and reduces cohesiveness. The organoleptic evaluation showed that the addition of GSF in an amount of 5% of the total mass and above reduces the quality level of the product. The practical possibility of using GSF in the recipe of pate in an amount of less than 5% of the total mass for the preparation of a product with increased nutritional value and with the preservation of its consumer characteristics has been established.