INFLUENCE OF THE STERILIZATION PROCESS ON THE PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF MEAT VEGETABLE PATE
The aim of this research was to investigate the possibility of meat-vegetable sterilized pate production with reduced fat content and functional ingredient supplementation, as well as to evaluate the thermal effect on physicochemical and lipid content of the final products. In the study, ten experimental groups of poultry pate were produced with different level and type of fat substitution with inulin and lentil power. The residual quantity of fructans was examined to evaluate the thermal effect on functional ingredients. Analysis upon changes in lipid fraction was performed in order to determine the appropriated thermal effect in different pate content. The pate from sample 4 and 6 in which the amount of recipe fat was reduced and partially substituted with inulin or lentil had the most acceptable nutritional characteristics.