The subject of the research were baked pâtés, which contained a high content of fat and a 5% addition of processed buckwheat seeds (with and without husk) and buckwheat flour; the control samples contained no buckwheat products. The seeds were hydrothermally processed (under vapour), dried, and milled. On the 1st, 7th, and 14th day of their storage, the following parameters were determined: acidity of the products (pH value), oxidation-reduction potential (ORP), and fat oxidation index (TBARS number). A sensory and microbiological analyses were carried out. It was found that the addition of the processed buckwheat seeds caused the acidity of the pâtés to remain on the same level, and the oxidation processes during storage to be reduced. Compared to the control samples and the sample with buckwheat flour added, the oxidationreduction potential (ORP) and the TBARS numbers were lower; this was a proof that the oxidation processes were reduced. The addition of the processed buckwheat seeds also caused the increase in the sensory and microbiological durability of the pâtés. Among other things, this fact resulted from the suppressed increase in the total count of mesophilic bacteria, and, also, because yeasts and moulds did no grow at all, contrary to what was found as regards the rest of the pâtés analysed.
pâté, buckwheat seed preparations, microbiological analysis, sensory analysis, quality