CRUELTY-FREE FOIE GRAS: PLANT-BASED ANALOGUE TECHNOLOGY WITH HIGH BIOLOGICAL VALUE
DOI:
https://doi.org/10.15421/jchemtech.v34i1.343113Keywords:
health-promoting products; functional foods; imitation foie gras; plant-based; technology.Abstract
Objective. The aim of the study was to develop a scientifically substantiated technology for producing plant-based imitation foie gras with enhanced biological value and improved sensory properties. Methods. The authors analyzed the chemical composition of raw materials and the finished product, optimized the formulation of the plant-based foie gras analogue, determined physicochemical parameters, calculated the amino acid score, the essential amino acid index, and the energy value of the product. Organoleptic, physicochemical, and biochemical research methods were used to assess product quality. Results. The researchers developed formulations of imitation foie gras based on sprouted legumes (lentils and chickpeas), champignon mushrooms, nuts, vegetable oils, and spices. It was established that sprouting legumes increased the protein content from 24 to 26 %, raised the essential amino acid index from 1.66 to 1.80, and improved the amino acid profile by 12 % compared to unsprouted raw materials. The developed product demonstrated the following physicochemical characteristics: protein content – 6.11 %, fat – 22.20 %, carbohydrates – 13.23 %, fiber – 4.41 %, ash – 1.56 %, moisture content – 51.76 %, and energy value – 277.16 kcal/100 g. Sensory evaluation showed that the sample with the addition of champignon mushrooms had the closest taste, aroma, and creamy texture to traditional foie gras. The product contained no cholesterol, and its lipid fraction was predominantly represented by unsaturated fatty acids. Conclusions. The authors created a technology for producing a plant-based analogue of foie gras that is close to the traditional product in sensory characteristics and meets the requirements for functional foods in terms of nutritional value. The nutritional adequacy of the developed product is confirmed by a balanced amino acid composition of proteins, the absence of cholesterol, and a high content of unsaturated fatty acids and dietary fiber. The proposed formulation can be used in the production of health-oriented and vegan food products.
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