RESEARCH OF LIVER PATES BIOLOGICAL VALUE USING A SEMI-FINISHED FUNCTIONAL ACTION PRODUCT

Abstract

The purpose of the study is to determine the biological value of culinary products of liver pates using a functional semi-finished product based on non-traditional plant raw materials. Studies of the biological va-lue of new products were carried out in the laboratories of the department of mobilization of plant resources of the Donetsk Botanical Garden of the National Academy of Sciences, and at the Department of Technology and Organization of Food Production named after A.F. Korshunova. The amino acid composition of the protein of liver pates using a semi-finished product from Jerusalem artichoke tubers and chicory root was studied on an AAA-339M amino acid analyzer. Quantitative determination of tryptophan was carried out separately after alkaline hydrolysis according to Graham. The degree of amino acid balance of pates was determined by comparing their amino acid scores in accordance with FAO/WHO. During the research process, it was found that the amount of essential amino acids is 42–43 % of the total amount, and non-essential amino acids – 57–58 %. This indicates the high biological value of liver pates prepared with the addition of semi-finished products from Jerusalem artichoke and chicory. According to the data obtained, the biological value for liver pates ranges from 68 to 74.8 %, in contrast to pates prepared using classical technology. Liver pates prepared with the addition of a semi-finished product from Jerusalem artichoke tubers and chicory root have a U value of 0.86, which proves the positive effect of the introduced semi-finished product.