Abstract
One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the developed samples were investigated. The organoleptic characteristics and nutritional value of pumpkin pate products were determined. The use of pumpkin pulp as a functional ingredient in the technology of pate products affects the appearance, the color of the products and the composition of these products, along with other technological indicators were within the regulatory requirements. Experimentally established, that increase in the proportion of pumpkin pulp has been found to lead to an increase in mineral content and a decrease in fat content. Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Established rational replacement level of basic raw materials, which is characteristic for recipes № 3. Pâté products using pumpkin pulp as a functional ingredient is a low-calorie products. The production of combined meat products does not require additional specialized equipment and is a potential source of expansion of the domestic range of functional products. Consumption of these products gives us every reason to believe their food with significant new functional properties that meet the requirements of modern food.
Highlights
One of the priorities of the modern meat industry is the production of products that have improved consumer properties
It is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties
The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products
Summary
I.M., Drachuk, U.R., Romashko, I.S., Halukh, B.I., Simonova, I.I., & Moldavanova, L.K. (2019). Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Використання м’якуша гарбуза у технології паштетних виробів та їх функціональні характеристики. У роботі висвітлені питання часткової заміни сировини тваринного походження на м’якуш гарбуза як функціонального інгредієнта при виробництві паштетних виробів. Розроблено три рецептури паштетних виробів із м’якушем гарбуза. Визначено органолептичні показники та харчову цінність паштетних виробів з м’якушем гарбуза. Застосування м’якуша гарбуза як функціонального інгредієнта в технології паштетних виробів впливає на зовнішній вигляд, колір продуктів, позначається на складі даної продукції, поряд із цим інші технологічні показники перебувають у межах нормативних вимог. Доведено поліпшення функціонально-технологічних властивостей дослідних паштетних виробів на основі використання м’якуша гарбуза. Ключові слова: паштетні вироби, м’якуш гарбуза, рецептури, функціональні продукти, органолептичні показники, харчова цінність, функціонально-технологічні властивості. Тому вміле поєднання тваринної й рослинної сировини є перспективним у соціальному, технологічному та біологічному аспекті
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