ENRICHMENT OF MAYONNAISE AND SAUCES WITH COMPLEX OF NATURAL ANTIOXIDANTS AND BIOLOGICALLY ACTIVE SUBSTANCES


  • B. Halukh Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z.Gzhytskyj
  • M. Paska Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z.Gzhytskyj
  • U. Drachuk Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z.Gzhytskyj
Keywords: technology, mayonnaise, low calorie mayonnaise, antioxidants, biologically active substances, products of functional purposes, organoleptic properties

Abstract

Materials of article reflect technological parameters of manufacturing mayonnaise with functional purposes.

It has been justify the possibility of using red palm oil, as physiologically active ingredient, in fatty products of emulsion nature. Developed technology of adding «red» palm oil and fat with a complex of natural carotenoids, tocopherols, tocotrienols and coenzyme Q10 into mayonnaise, sauces and spreads, which improved the organoleptic characteristics derived fatty products of emulsion nature.

Determined the optimal ranges of mass fractions of palm oil in the mayonnaise and sauces. It is shown that the variation in the dose of the «red» palm oil in the emulsion formulations of functional foods allows to create products with different colors to obtain with different consumer properties.

Defined the prescriptional physiological components (dietary fibers, PUFA ω-6 and ω-3, fructose, red palm oil) and the technological regimes (temperature, agitator speed, whipping time) for the production of mayonnaise and sauces of functional purposes.

 

Author Biographies

B. Halukh, Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z.Gzhytskyj
Cand.Tech.Sci.
M. Paska, Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z.Gzhytskyj
Associate Professor, Doct of Vet. Sci.
U. Drachuk, Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z.Gzhytskyj
Cand.Tech.Tci.

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Published
2015-03-10
How to Cite
Halukh, B., Paska, M., & Drachuk, U. (2015). ENRICHMENT OF MAYONNAISE AND SAUCES WITH COMPLEX OF NATURAL ANTIOXIDANTS AND BIOLOGICALLY ACTIVE SUBSTANCES. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 11-16. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3277
Section
Technological ensuring of production, processing of products of animal origin