STUDY OF CHEMICAL COMPOSITION INFLUENCE ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF VARIOUS TYPES OF ANIMAL AND VEGETAL PÂTÉ

Abstract

The aim of the study was to establish the influence of chemical composition of animal and vegetal pâtés on the rheological and textural properties. The analysis and methods utilized in the present study were the following: determination of dry substance content, moisture content, starch, protein and fat using chemical methods and rheological and textural properties utilizing TPA method. The main chemical parameter to be determined was starch content from wheat flour or starch from corn used as raw materials. The results obtained confirm the fact that starch added in animal and vegetal pâtés could have a strong influence on their rheological and textural properties. For TPA determination the samples were cut as cubes with 20X20 mm sides, displacement of 10 mm/min. and the result interpretation was made using the Mesur Gauge software of Mark 10 texturometer. The main functions of the starch in food products are the following: thickness agent, coloidal stabilizer, agent for moisture retention, gelling agent, binding agent and covering agent. The main role of starch added in pâtés is of thickness agent or agent for moisture retention.