Innovative meat product technology: a new look at traditional nutrition
A promising direction in the development of new food products is the reduction of calories and partial replacement of ingredients of animal origin with vegetable ones to maximize the saturation of foods with nutrients that contribute to the maintenance of normal life. The aim of this work was to dev...
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| Published in: | E3S Web of Conferences Vol. 390; p. 2045 |
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| Main Authors: | , , , , , |
| Format: | Journal Article Conference Proceeding |
| Language: | English |
| Published: |
Les Ulis
EDP Sciences
01-01-2023
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| Subjects: | |
| Online Access: | Get full text |
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| Summary: | A promising direction in the development of new food products is the reduction of calories and partial replacement of ingredients of animal origin with vegetable ones to maximize the saturation of foods with nutrients that contribute to the maintenance of normal life. The aim of this work was to develop an optimized recipe for a meat product – pate, based on a traditional recipe, but including herbal ingredients of local origin. The proposed recipe for pate in traditional cuisine allows to reduce the calorie and fat content of the daily diet of a modern person while increasing the protein content, expands the range of finished meat products on the consumer market, and maximizes the provision of the organism with the necessary nutrients. The paper presents the results of a comparative analysis of the qualitative characteristics of the pate, made according to the traditional recipe, and experimental samples with different contents of the herbal ingredient, followed by the selection of a sample with an experimentally determined optimal composition. The plant components included in the new recipe – pumpkin-flaxseed complex and carrot dietary fiber – provide the maximum balance of nutrients. |
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| ISSN: | 2267-1242 2555-0403 2267-1242 |
| DOI: | 10.1051/e3sconf/202339002045 |