A STUDY ON MAKING PLANT BASED PATE WITH MANGO

Abstract

The purpose of this study is to find a complete receipt for producing vegetable pate from mango. Thereby, the project increases the value of using cheap domestic sources of Cat Chu mangoes. Secondly, mango pate helps diversify plant-based products. Thirdly, this new item meets the trend of convenient, healthy diet. With this topic, the researchers conducted a survey of the receipt, mixing ratio of ingredients, and consumer sensory evaluation of mango pate products. Mixing ratio of mango pate ingredients: 100% mango puree; 20% white oyster mushrooms; 10% breadcrumbs; 10% vegetable oil; 1,5% salt. Pate is slowly cooked using the sous vide method at a stable temperature (80oC) for 50 minutes. In conclusion, mango pate products ensure sensory, quality, nutritional aspects and are accepted by consumers.