Development of the technology for enriching emulsion type sauces with dietetic additives
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2017, Vol 1, Issue 83
Abstract
The purpose of this work is to develop the technology of enriching emulsion type sauces with dietary supplements. The object of the study is to select the emulsion type sauces: Provencal mayonnaise and white main sauce, which are made according to the traditional recipe Methods. In the process of the research, standard methods for the determination of organoleptic, physico-chemical quality indices and analysis by nuclear magnetic resonance (NMR) method were used. Results. The article presents the results of organoleptic quality characteristics of the emulsion type sauces. Physical and chemical parameters of the developed products, namely the emulsion, stability, acidity, the content of fat and crude protein, are determined. Nuclear Magnetic Resonance (NMR) analysis was performed to determine the distribution of the dietary additive in emulsion type sauces. Conclusions. The complex of the conducted researches testifies that the use of a dietary additive in emulsion type sauces allows to receive the product enriched with irreplaceable micronutrients with quality indices that do not impair quality of the product. It can be assumed that the developed sauces of the emulsion type both provide human body with indispensable micronutrients, and substantially activate the chain of cellular and humoral immunity.
Authors and Affiliations
N. Pogozhikh, T. Golovko, А. Dyakov
Keywords
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