Effects of protein-in-oil emulsion on the physicochemical and sensory properties of the paté

Abstract

The effects of adding protein-in-oil emulsion (POE) with biotechnologically processed by-products, sunflower oil and various types of flour - oat, chickpeas and corn flour - to paté, were investigated. Physicochemical and sensory properties in samples of paté prepared with the addition of 30, 40 and 50% POE, were determined. Samples with 30% of protein-in-oil emulsion based on chickpea flour or 40% of protein-in-oil emulsion based on oat flour had optimal sensory properties. The protein content of the paté samples varied from 14.6 to 16.4%, fat content - from 13.6 to 16.7%, moisture content - from 58.7 to 65.3%. The trend of a decrease in protein and moisture content and an increase in fat content with increasing the protein-in-oil emulsion in the formulation of paté was noted. According to the results of the research, the authors recommend introducing 30% of protein-in-oil emulsion based on chickpea flour or 40% of protein-in-oil emulsion based on oat flour into paté. The use of by-products in the form of the protein-in-oil emulsion with sunflower oil and various types of flour allows for the production of the patés with good consumer properties and that makes rational use of raw materials.