Abstract:
This study investigated the effects of back fat substitution with sunflower oleogel on the lipid, moisture and protein content, as well as texture, and color characteristics of liver pâté. Formulations with oleogel had higher lipid content (p<0.05) in comparison to control pâté made just with backfat. On the contrary, moisture and protein content were found to be sig‑nificantly lower (p<0.05) in pâté formulated with oleogel compared to the control, regardless the level (%) of substitution. Color analysis revealed that oleogel‑added pâté exhibited dark‑er, redder, and more yellow (p<0.05) tones compared to the control. Texture analysis showed significant differences (p<0.05) in firmness, work of shear, and spreadability. Further re‑search on sensory attributes and consumer acceptance will be performed.
