Establishing the effect of eggplant powders on the rheological characteristics of a semi-finished product made from liver pate masses

Oksana Dzyundzya,Artem Antonenko,Vitalii Mihailik,Nadiia Voievoda,Valentyna Burak,Galina Tolok,Myroslav Kryvoruchko,Irina Ryapolova,Mariya Shinkaruk,Tetiana Brovenko

doi:10.15587/1729-4061.2019.174234

Abstract

Results of the study of functional properties of partially prepared liver pate masses with partial replacement of beef liver with edible eggplant powder (3 %, 5 %, 7 %) were presented. Structural and mechanical characteristics of liver pate masses partially prepared according to the conventional technology and those with addition of edible powders at various percentage ratios were studied.Eggplant powder is characterized by high consumer characteristics and can be used in food products as a biologically active additive. It is the most promising raw material for creation of special-purpose products. Addition of powders expands the product range, affects chemical composition of foods, improves organoleptic, physical, chemical, structural and mechanical properties of the final product.It was established that introduction of eggplant powders to pate masses leads to significant changes in the structural state of partially prepared pates by changing numerical values of rheological characteristics and improving structure of the mixture. It was established that introduction of eggplant powder leads to an increase in the moisture-binding and moisture-retaining capacities of the partially prepared liver pate mass which positively affects plasticity and softness of the product. This is explained by the fact that introduction of powders into partially prepared pate mass leads to an increase in the mass fraction of the high molecular weight substances capable of swelling accompanied by binding and retaining of moisture. Proceeding from the experimental data, it was found that the liver pate mass with a 5 % content of eggplant powder had optimal structural and mechanical properties.The rational weight fraction of partial replacement of beef or chicken liver with the developed edible powder due to which the systems are characterized by the highest functional and technological parameters was substantiated.Proceeding from the data obtained, it was proved that the use of eggplant powders for the production of partially prepared liver pates is possible. The study results can be used by food industry enterprises to expand the product range.

Highlights

Healthy nutrition is the most important and topical public problem closely intertwined with social stability of society and health of population
The study results have shown that addition of eggplant powder increased viscosity of the mass compared to the control sample
The study results indicate that addition of eggplant powders to the liver mass materially increased viscosity of the mass compared to the control sample

Summary

Mihailik Engineer

Department of Technology and Restaurant Establishment Organization*** *Department of Food Production Engineering Kherson State Agricultural University Stritenska str., 23, Kherson, Ukraine, 73006 **Kyiv National University of Culture and Arts Konovaltsia str., 36, Kyiv, Ukraine, 01133 ***Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156 This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0)

Introduction

Literature review and problem statement

The aim and objectives of the study

Findings

Conclusions