Development of recipes for meat pates of a herodietic orientation for the prevention of dysphagia syndrome

The development of recipes for meat pates of a herodietic orientation includes the design and statistical confirmation of the adequacy of selected factors and target values that play a key role in shaping the texture of the finished product for the prevention of dysphagia syndrome. To design model formulations, a complete factorial experiment was carried out and regression equations were obtained for meat pates with Brussels sprouts, broccoli and cauliflower. Based on the response surfaces constructed using the STATISTICA (StatSoft) software package, the dependences of the formation of the viscosity of meat pates on the amount of sunflower oil and puree of various types of cabbage introduced into the formulation were obtained for the first time. The results are presented that provide the specified structural and mechanical characteristics of food products of a gerodietetic orientation for the prevention of dysphagia syndrome. The research formed the basis for the development of recipes for meat pates with a texture that meets the needs of elderly people with involutive changes in the gastrointestinal tract. The developed product has a viscosity (15-20 Pa*s) and elasticity (DH = 0.138), which allow the formation of a food bolus during chewing and facilitate the swallowing process.