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2018, N 3 (33) |
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PROCESSES AND MACHINES OF AGROENGINEERING SYSTEMS
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Luchaj A., Dotsenko S., Bibik I., Goncharuk O. |
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Substantiation of the recipe and technology of functional weight pates |
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On the basis of the adopted methodological and technological approaches, the recipe of the weight pate of functional orientation on the mass fraction of the protein-liver composition, lipid bioactive complex and melange is justified. The necessary duration of the paste mass cuttering is established; taking into account the data obtained on the comparative assessment of the biochemical compositions of the innovative and traditional pates, the conclusion is made about the compliance of the new pate with the requirements for the products of functional orientation, the storage capacity of the proposed pate product is justified. Codes for the corresponding physiologically functional ingredients are established.
Keywords: HEALTHY NUTRITION, FUNCTIONAL PRODUCTS, APPROACHES, DEPENDENCES, SCHEME, COMPOSITION, ORGANOLEPTIC EVALUATION, SHELF LIFE |