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