Sensory characteristics of liver patees with amaranth flakes

Abstract

Relatively recently, a new type of raw material appeared in the food industry of Ukraine – amaranth seeds and various products of its processing. It has a rich chemical composition, high nutritional value, high biological value, contains a wide range of biologically active substances, which determines the prospects of its processing for food use. The results of determining the qualitative and quantitative composition of amino acids prove the high biological importance of amaranth. The subject of this research is amaranth flakes. The object of the research is the production technology of liver pastes with substitution of the main raw material in the recipe. Recipes of liver-vegetable pate with the addition of amaranth flakes were developed, and research was conducted to assess their quality. Four test samples of pastes were made: control and three with replacement of raw materials, respectively, in which 17%, 27%, 45% were replaced with hydrated (in a ratio of 1:3) amaranth flakes. The scientific rationale for the production of liver pate using amaranth flakes is presented. The conducted studies indicate the expediency of using amaranth raw materials in the production of paste products.