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

Abstract

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 pâté, were investigated. Physicochemical and sensory properties in samples of pâté 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 pâté 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 pâté 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 pâté. 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 pâtés with good consumer properties and that makes rational use of raw materials.