IMPROVING THE TECHNOLOGY OF FUNCTIONAL LIVER PASTE FOR RESTAURANT BUSINESS ENTERPRISES

Liver pate is a traditional food product with a high content of saturated fatty acids, high calorie content, which can be reduced by combining meat and vegetable raw materials with simultaneous enrichment of the product with dietary fiber and optimization of its energy value. The article presents the results of studies of the developed samples of liver pates using the improved technology, made from veal liver with the replacement of part of the prescription amount of liver with apples cut into particles in the amount of 3, 6, 9, and 12 % by weight of the product. The control was the traditional recipe No. 165-III from the “Collection of recipes for dishes and culinary products”. The pate recipe included veal liver, chopped apples, bacon, onions, carrots, butter, milk, salt and spices. The quality of raw materials and finished products was determined by conventional physical and chemical methods. The composition of the raw materials for the production of pates was investigated: veal liver is a valuable source of proteins and fats, β-carotene, while apples are a valuable source of carbohydrates, dietary fiber and pectin substances. The moisture content of the developed samples of pates ranged from 61.2–70.6 %, with the maximum values in the product when 12 % of cut apples were added to the pate recipe. The addition of apples in the pates revealed a decrease in the mass fraction of fat by 0.2–2.1 %, depending on the variant of the experiment, an increase in the proportion of dietary fiber and pectin substances by 1.5–3 times. The addition of cut apples resulted in a decrease in water retention capacity by 0.2-3.0 % with significant changes in the indicator at a share of 9–12 % of cut apples, while increasing the plasticity of the paste samples. The high nutritional value of the developed pates with a protein content (13.8–15.2 %), dietary fiber (0.75–1.55 %) and pectin substances (0.6–1.6 %) was confirmed. It was proved that in order to maintain the water retention capacity at 64 % with the plasticity of the experimental samples at 15.3 %, the proportion of cut apples in the pates should not exceed 6 %.