STUDY OF QUALITY AND SAFETY PARAMETERS OF LIVER PASTES WITH AUBERGINE POWDER
| Autor: | Vitalii Mihailik, Oksana Dzyundzya, Galina Tolok, Artem Antonenko, Valentyna Burak, Mariya Shinkaruk, Іrina Ryapolova, Tеtіana Brovenko, Nadiia Voievoda, Myroslav Kryvoruchko |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
safety
0303 health sciences education.field_of_study Study quality 030309 nutrition & dietetics Chemistry media_common.quotation_subject Population Food value 04 agricultural and veterinary sciences aubergine powders paste 040401 food science 03 medical and health sciences 0404 agricultural biotechnology quality Quality (business) Food science education media_common |
| Popis: | The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, working at toxic enterprises, living on ecologically polluted territories and all population layers. This work is devoted to studying quality and safety parameters of liver pastes with aubergine powders, produced by infrared drying at temperature 50–60°С. Chemical parameters, established for developed paste products, are presented. The use of aubergine powders gives a possibility to increase biological and food values, to widen the assortment of pastes with prognosticated quality parameters, to form new consumption properties of products, to use the food potential of vegetable supplements more completely. It has been proved, that new pastes with using aubergine powders confirmed advantages of developed products over traditional ones. New products have a balanced chemical composition, low energetic value, decreased content of easily assimilated carbohydrates and increased content of healthy ingredients of functional and treating-prophylactic destination. These studies testify the quality and safety of developed paste recipes. It has been established, that adding aubergine powders in paste recipes results in increasing a food value at the expanse of raising an amount of carbohydrates, content of irreplaceable amino acids, enrichment with mineral substances and vitamins. |
| Databáze: | OpenAIRE |
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