Abstract

Pâté are very comfortable for consumption, which makes them very popular. Pâté also has a good functional potential. The research objective was to assess the composition and sensory properties of new functional pâtés with chicory powder.
The study featured beef liver pâté and chicken liver pâté with hydrated inulin-containing chicory powder. The tests relied on standard methods.
The new pâté had 3% of hydrated inulin-containing chicory powder. The sensory assessment proved that the appearance, taste, and texture complied with the normative documentation. The function product had a high content of carbohydrates, including inulin.
100 g of ready-made pâté provide 13% of the daily intake of prebiotics.

Keywords

Prebiotics, pate, inulin, nutritional value, chicory

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