Development of technology of berry sauces with iodine-containing additives taking into account their influence on organoleptic parameters
This work is devoted to the development of technology of sauces production of wild and cultivated berries with iodine-containing additives, characterized by high organoleptic characteristics. In order to achieve this goal it was necessary to substantiate the choice of berry raw materials and iodine supplements, to develop the technology of making sauces, to carry out organoleptic quality assessment. The sample preparation for analysis and the researches were conducted according to standardized methods in the laboratory of the Department of Food Technologies of the Chemical Faculty of the Oles Gonchar Dniprovsky National University. From the standpoint of the chemical composition, the feasibility of using blueberries, cranberries, sea buckthorn, cornelian cherry and cranberries is justified, as in addition to vital components such as vitamins and minerals, flavonoids are included in these berries. Flavonoids are biologically active substances that can regulate the activity of the human body, detect P-vitamin, cardiotonic and antihypertensive activity, antioxidant, anti-radiation and antispasmodic effects. It has been established that as an iodine supplement it is expedient to use algal raw materials, as its composition includes a significant amount of organic iodine in an easily digestible form. The largest amount is contained in the brown seaweeds of the Undaria pinnatifida, Fucus and Laminaria. It is therefore assumed that the addition of even a small amount of algae, that is, which is not reflected in the organoleptic parameters, in the berry sauce, will satisfy the daily human need for iodine, which is very relevant in conditions of iodine deficiency, to which the territory of Ukraine belongs. The technology of berry sauces is directly developed using the previously specified types of raw materials. It has been established that dried crushed algae raw material needs to be pre-soaked and reveals uneven hygroscopicity depending on the species. Technological schemes have been developed, indicating their structure and purpose of the functioning of the component parts. An organoleptic analysis has been carried out, which has found that the developed berry sauces are characterized by the usual taste properties for the consumer, which will positively influence the perception of the innovative product. The system of ball assessment of sauces quality has been developed taking into account the importance factor. The introduction of this system has clearly demonstrated the high organoleptic quality of the resulting sauces. Thus, the goal of the study was achieved.
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