DEVELOPMENT OF PASTES WITH FUNCTIONAL INGREDIENTS FOR HEALTHY NUTRITION
A perspective way of development of technology of meat products of functional purpose is the use of functional ingredients of plant origin, containing macro - and microelements, vitamins and other biologically active substances. The article presents the research developed recipes pies with ingredients that have a functional effect on the human organism and contribute to its improvement. The results of the study the possibility of replacement in the formulations of pastes wheat flour wheat fiber, rice and flax flour in the amount of 5 %. Given the technological effect was the selected module hydrated wheat fiber is 1:3, rice flour is 1:4, and Flaxseed - 1:2. Developed recipe of pate with native whey in the amount of 12 % by weight of the main raw material.