Published August 31, 2019 | Version v1
Journal article Open

ESTABLISHING THE EFFECT OF EGGPLANT POWDERS ON THE RHEOLOGICAL CHARACTERISTICS OF A SEMI-FINISHED PRODUCT MADE FROM LIVER PATE MASSES

Creators

  • 1. Kherson State University
  • 2. Kherson State Agricultural University
  • 3. Kyiv National University of Culture and Arts
  • 4. Kyiv National University of Trade and Economics

Description

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.

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