DEVELOPMENT OF A VEGETABLE SAUSE FORMULA WITH THE USE OF ALTERNATIVE RAW MATERIALS (CHILLI)


  • V. G. Yukalo Ternopil Ivan Pui’uj national technical university
  • O. E. Melnychuk Ternopil Ivan Pui’uj national technical university
  • V. R. Selskuy Ternopil Ivan Pui’uj national technical university
Keywords: variety of chili pepper called Habanera, capsaicin, polyphones, lime, ginger, allitsyn, antioxidants

Abstract

A market of sauce production of Ukraine was analyzed. It was revealed that it was too complex and so chaotically developing, as far as its individual segments have different tendency of production, consumption, imports and exports. A segment of white, red and mustard sauce is at the verge of saturation; at the same time a segment of soy, spicy vegetable and sweet fruit sauces - on the contrary is still dependent on imports. A segment of vegetable spicy sauces today is artificially narrowed and introduced to the market with products from high price segment, therefore it is not very popular among consumers.

An expediency of spicy sauce production with the use of alternative raw materials for Ukraine (chili peppers) was justified in the article. The ways to clean up pepper was researched and an optimal method was selected. Therefore the method of cleaning  the pepper will influence the consistency of the finished sauce. Sauce recipe that has been proposed, was based on the use of ingredients, oriented to European cuisine (tomatoes, onions, garlic, lime, ginger, vegetable oil, herbs and spices). A mathematical model of chili sauce formula was defined with a rational correlation of prescription components based on a chemical composition of its ingredients.     

 

Author Biographies

V. G. Yukalo, Ternopil Ivan Pui’uj national technical university
Doctor of Biological Sciences, Professor
O. E. Melnychuk, Ternopil Ivan Pui’uj national technical university
Ph.D., Associate Professor
V. R. Selskuy, Ternopil Ivan Pui’uj national technical university
Ph.D., Associate Professor

References

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Sousy salatni. Tehnichni umovy: DSTU 4561:2006. — [Chynnyj vid 2008—01—01]. — K. : Derzhspozhyvstandart Ukrai'ny, 2008. — 19 s. (in Ukrainian).

Normy fiziologichnyh potreb naselennja Ukrai'ny v osnovnyh harchovyh rechovynah ta energii' (Nakaz MOZ Ukrai'ny №272 vid 18.11.1999 r., Kyi'v, 1999). (in Ukrainian).

Telezhenko, L. M., Zhmud', A. V. (2009). Tendencii' rozvytku vyrobnyctva sousiv / L. M. Telezhenko, // Harchova nauka i tehnologija. 2 (7), 21–23. (in Ukrainian).

Skurihina, I. M. (1987). Himicheskij sostav pishhevyh produktov: spravochnye tablicy soderzhanija osnovnyh pishhevyh veshhestv i jenergeticheskoj cennosti pishhevyh produktov / pod red. I. M. Skurihina, M. N. Volgareva. — M.: Agropromizdat, 310. (in Russian).

Skurihina, I. M. (1987). Himicheskij sostav pishhevyh produktov: spravochnye tablicy soderzhanija aminokislot, zhirnyh kislot, vitaminov, makro- i mikrojelementov, organicheskih kislot i uglevodov / pod red. I. M. Skurihina, M. N. Volgareva. — M.: Agropromizdat, 326. (in Russian).

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Published
2015-04-06
How to Cite
Yukalo, V. G., Melnychuk, O. E., & Selskuy, V. R. (2015). DEVELOPMENT OF A VEGETABLE SAUSE FORMULA WITH THE USE OF ALTERNATIVE RAW MATERIALS (CHILLI). Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 144-150. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3302
Section
Technological ensuring of production, processing of products of animal origin