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STUDY OF CHEMICAL COMPOSITION INFLUENCE ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF VARIOUS TYPES OF ANIMAL AND VEGETAL PÂTÉ
Journal of Faculty of Food Engineering
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 asfatcat:dl2rryibnjaynn4claposk3btm