Background and objectives: Oilcake is a by-product of oil pressing, and its use prevents the loss of valuable components and reduces environmental waste. They are rich primarily in protein and lipids by which they have high nutritional value, and they come in the form of flakes, lumps and pellets. They are used for fermented snacks, animal feed and as biomass. The objective of the study was to use the oil industry by-products to increase the nutritional value of foods.
Methods: In the study, a vegetarian pate formulation enriched with hemp cake was developed. The pate was subjected to chemical analysis of basic content: protein, fat, carbohydrates, fiber and energy value. In the next step, sensory evaluation of the developed product was carried out, with the following descriptors evaluated: taste, color, aroma, texture, desirability and overall acceptability.
Results: The use of oilcakes increased the nutritional value and protein content of the product. Sensory evaluation results indicate that consumers positively evaluated developed products. Vegetable pâté with the addition of oilcakes was characterized by a higher intensity of yellow color, sweet and paprika flavor. Due to the high content of protein and fiber, the developed product formulation can be classified as functional food with innovative features.
Conclusions: The use of oilcake in food production can be an important tool towards reducing the loss of oilseed oil pressing byproduct.
[Conflict of Interest Disclosure] We declare no conflict of interest.