Chemical, Rheological and Sensory Evaluation of Pate Stuffed with Broccoli (Brassica oleraceae L.)

Abstract

This study aimed to produce a ba�ed dietary product (pate) enriched �ith broccoli florets that �ere sprayed in the field �ith methionine. Treated broccoli florets �ere separately stuffed in pate at three levels (5, 10 and 15%, �:�) in the form of minced, steam blanched and fried broccoli florets. A significant increase in reduced glutathione content �as observed in the methionine�treated broccoli florets compared to methionine�untreated broccoli florets during processing to minced, steam blanched or as fried �ith butter. The pate stuffed �ith methionine-treated broccoli florets at different levels had higher fiber and protein contents if compared to control sample (not stuffed pate). Stuffing the processed pate had no effect on the estimated rheological properties, color attributes, ba�ing tests and organoleptic properties. Increasing the ratio of stuffed methionine�treated broccoli florets increased loaf �eight and decreased crumb moisture. The results revealed that stuffing pate �ith methionine�treated broccoli florets had enriched the nutritive value and ba�ing quality. Generally, pate stuffed �ith methionine�treated broccoli florets (5:15%) did not significantly affect technological, rheological, sensory quality of pate and improved its nutritional values. Unauthenticated Download Date | 5/12/18 4:47 AM

Research of Meat-Vegetable Pate Enriched With Non-Traditional Food Ingredients

“…растительные добавки с высоким содержанием белков и пищевых волокон, в том числе муку. Установлено, что текстура паштета значительно улучшается при введении в рецептуру очищенных пшеничных отрубей и морской капусты [9], брокколи [11], картофельной мякоти, картофельного сока и пищевых волокон, полученных из картофеля [10,12,13], плодов боярышника [8], нута [7], гидратированной кабачковой муки и сухой молочной сыворотки [6]. Введение в рецептуру мясопродуктов различных видов муки позволяет не только улучшить консистенцию мясной массы, но и значительно варьировать вкусо-ароматическими свойствами готового продукта.…”