Improving the technology of pate products by using additives from non-traditional raw materials of plant origin

The article presents the scientific substantiation and experimental research results aimed at developing innovative technology for producing functional pâtés using unconventional raw materials. The focus is on incorporating craft oilseed press cakes (pumpkin, hemp, black cumin) and cranberry pomace, which enhance the nutritional value of the product and provide antioxidant properties. Emphasis is placed on the relevance of utilizing plant-based waste materials in production processes, aligning with current trends in sustainability and zero-waste production. Oilseed press cakes, obtained by cold pressing, are rich sources of proteins, unsaturated fatty acids, dietary fiber, microelements, and phytosterols, which contribute to cholesterol reduction. Cranberry pomace is characterized by its high content of natural antioxidants, organic acids, and polyphenols, which boost immunity and reduce inflammation. The experimental study included the chemical composition analysis of raw materials, particularly the residual fat, protein, dietary fiber, and other components. The developed pâté formulations were based on substituting chicken liver with nutria liver and adding press cakes and cranberry pomace in varying proportions (from 2 % to 8 %). According to the research findings, the optimal formulation contained 8 % pumpkin press cake and cranberry pomace, achieving high protein (20.10 %), fat (21.50 %), and dietary fiber (2.50 %) levels, significantly exceeding those of the control sample. The developed technological scheme adapts production processes to the new ingredients without requiring significant investments in equipment modernization. Improvements in formulation and the integration of new ingredients enhanced the functional and technological properties of the pâtés, including water retention capacity and plasticity, ensuring product stability and a prolonged shelf life. Sensory evaluation of the pâtés demonstrated high consumer appeal, including balanced taste, rich aroma, and pleasant texture. It was also established that using oilseed press cakes and cranberry pomace allows for creating a product with enhanced functional and preventive potential, making it suitable for broad consumption under modern healthy eating requirements. The study confirmed the ecological effectiveness of the proposed approach, as utilizing plant-based waste materials reduces food losses and minimizes environmental impact. This aligns with global trends in sustainable development and the rational use of natural resources. The results allow for recommending the developed pâtés as functional-preventive food products for widespread implementation in the restaurant industry and mass production. They meet the demands of conscious consumers seeking a balanced diet and serve as a basis for further research in healthy nutrition.