Development of technology of sauces with functional ingredients for restau-rants
Currently, the creation of a range of new products that improve human nutritional status is a timely and urgent problem facing scientists in the food industry. In food technology it is effective to use functional ingredients that have enhanced protective and improved technological properties. It is possible to confidently attribute the components of plant origin, namely, dietary fiber and plant phospholipids, to such substances. Phospholipids are a group of essential substances that are irreplaceable and enter the human body only with food. Phospholipids cannot be formed independently in the human body, but perform important functions that have a positive effect on the body: they restore cell walls; they are involved in lipid metabolism, as well as reducing the risk of cholesterol formation; they actively participate in the delivery processes of biologically active substances to cells, etc. A rich source of biologically active substances are flax seeds, its medicinal properties have been known for centuries and are recognized by official medicine. The influence of flax seed mucilage and phospholipids in the formulation of red main sauce on rheological and physical parameters was investigated. Samples of sauces with replacement of 50 and 100% of flour for flax polysaccharides and 30 % of animal fat for vegetable phospholipids were developed. The change of effective viscosity and density of the developed sauces is investigated. It was found that at a shear rate of 0.3333 s-1 the viscosity of the control sample is 14.32 Pa·s, of the same one with the replacement of 50 % flour and 10 g of fat and 100 % flour and 10 g of fat, respectively, is 16.49 and 19.6 Pa·s. This replacement in the experimental samples is accompanied by a slight increase in density. In order to substantiate the functional orientation of sauces in the introduction of herbal additives, studies were conducted to determine the antioxidant activity (AOA) of the developed sauces and their components. It was found that the maximum AOA a sauce with herbal additives has, which for 90 minutes is able to “quench” 89 % of the radicals formed in these conditions in the model system. Adding sauces to ready meals, even in small quantities, help to increase the nutritional value and attractiveness of the consumed food. Therefore, the effect of additives on the consumer characteristics of sauces was investigated. It is established that the developed types of sauces have a characteristic structure, creamy and homogeneous consistency, pronounced taste and aroma. The conducted complex of researches allows to state with confidence that use of available vegetable raw materials instead of the ingredients possessing the raised food value, allows to reduce energy value and to expand the range of sauces of functional orientation for restaurant enterprises.
Choni, I. V., & Sutkovych, T. Iu. (2015). Vykorystannia pryrodnykh stabilizatoriv u tekhnolohii emulsiinoi produ-ktsii. Naukovyi visnyk Poltavskoho universytetu ekonomiky i torhivli, 1(73), 54–59. URL: https://journals.indexcopernicus.com/api/file/viewByFileId/171666.pdf (in Ukrainian).
de Araujo, S. S. F. P., da Silva, L. M. A., Feitosa, B. F., da Silva, A. L., & Cavalcanti, M. T. (2020). Okra mucilage Abelmoschus esculentus (L.) Moench as a natural additive in tomato sauce. Agrarian and Biological Sciences, 9(5), 1–17. doi: 10.33448/rsd-v9i5.2707.
Formazjuk, V. I. (2003). Jenciklopedija pishhevyh lekarstvennyh rastenij: Kul'turnye i dikorastushhie rastenija v prakticheskoj medicine. Izd-vo A.S.K. (in Russian).
Hernández-Carrión, M., Sanz, T., Hernando, I., Llorca, E., Fiszman, S. M., & Quiles, A. (2015). New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study. European Food Research and Technology, 240, 1187–1202. doi: 10.1007/s00217-015-2422-1.
Hnitsevych, V., & Honchar, Yu. (2019). Tekhnolohiia ta yakist nyzkolaktoznykh emulsiinykh sousiv. Tovary i rynky, 3, 94–101. doi: 10.31617/tr.knute.2019(31)09 (in Ukrainian).
Iorgacheva, E. G., & Lebedenko, T. E. (2014). Potencial lekarstvennyh, prjano-aromaticheskih rastenij v povyshenii kachestva pshenichnogo hleba. Vostochno-Evropejskij zhurnal peredovyh tehnologij, 2(12), 101–108. URL: http://nbuv.gov.ua/UJRN/ Vejpte_2014_2%2812%29__20 (in Russian).
Iorhachova, K. H., Makarova, O. V., Hordiienko, L. V., & Korkach, H. V. (2011). Tekhnolohiia kondyterskoho vyrob-nytstva. Praktykum: navch. posibnyk. Odesa: ONAKhT (in Ukrainian).
Jeske, S., Zannini, E., & Arendt, E. K. (2018). Past, present and future: The strength of plant-based dairy substi-tutes based on gluten-free raw materials. Food re-search international (Ottawa, Ont.), 110, 42–51. doi: 10.1016/j.foodres.2017.03.045.
Kublinska, I. A. (2018). Rozrobka tekhnolohii sousu hrybnoho z funktsionalnymy inhrediientamy. Tekhnolohichnyi audyt ta rezervy vyrobnytstva, 4(3), 28–34 (in Ukrainian).
Kurchaeva, E. E., Hodykina, O. A., Kislaja, V. V., & Ljutikova, A. O. (2014). Ispol'zovanie potenciala rastite-l'nogo syr'ja v proizvodstve funkcional'nyh kompozitov dlja mjasnyh sistem. Sovremennye naukoemkie tehnologii, 5(1), 188. URL: https://top-technologies.ru/ru/article/view?id=33828 (in Russian).
Lourenço, S. C., Moldão-Martinsand, M., & Alves, V. D. (2019). Antioxidants of natural plant origins: from sources to food industry applications. Molecules, 24, 4132. doi: 10.3390/molecules24224132.
Lovkova, M. Ja., Buzik, G. N., Sokolova, S. M., & Kliment'eva, N. I. (2001). Osobennosti himizma lekarstvennyh rastenij (obzor). Prikladnaja biohimija i mikrobiologija, 37(3), 261–273 (in Russian).
Ollinyk, P., Voronenko, D., & Lysiuk, R. (2020). Radio-protective properties of polyphenolic compounds of edible and aromatic plants. Kharchova nauka i tekhnolohiia, 14(3), 62–72. URL: https://card-file.onaft.edu.ua/jspui/handle/123456789/16759?locale=en.
Pohozhykh, M. I., Holovko, T. M., & Diakov, O. H. (2016). Rozrobka tekhnolohii zbahachennia sousiv emulsiinoho typu diietychnymy dobavkamy. Naukovyi visnyk Poltavskoho universytetu ekonomiky i torhivli, 1(78), 37–44 (in Ukrainian).
Putnik, P., Lorenzo, J. M., Barba, F. J., Roohinejad, S., Režek Jambrak, A., Granato, D., Montesano, D., & Bursać Kovačević, D. (2018). Novel food processing and extraction technologies of high-added value compounds from plant materials. Foods, 7(7), 106. doi: 10.3390/foods7070106.
Sal'kova, E. G., & Amzashvili, M. G. (1987). Izuchenie antioksidantnoj aktivnosti jekstraktov kutikuly jablok. Prikladnaja biohimija i mikrobiologija, 23(5), 686–691 (in Russian).
Shalaby, S. M., Mohamed, A. G., & Bayoumi, H. M. (2017). Preparation of a novel processed cheese sauce flavored with essential oils. International Journal of Dairy Science, 12, 161–169. doi: 10.3923/ijds.2017.161.169.
Shalimov, O. V., Diachenko, T. P., & Kravchenko, L. O. (2000). Zbirnyk retseptur natsionalnykh strav i kulinarnykh vyrobiv: Dlia pidpryiemstv hromad. kharchuvannia vsikh form vlasnosti. K. A.S.K. (in Ukrainian).
Slashcheva, A. V., Popova, S. Iu., & Klymenko, A. V. (2017) Doslidzhennia pokaznykiv yakosti ta bezpechnosti sousiv z pidvyshchenym vmistom pektynovykh rechovyn. Obladnannia ta tekhnolohii kharchovykh vyrobnytstv, 35, 18–24 (in Ukrainian).
Veretnova, O. Ju. (2015). Vozmozhnosti ispol'zovanija netradicionnogo rastitel'nogo syr'ja v proizvodstve pishhevyh produktov funkcional'nogo naznachenija. Vestnik KrasGAU, 6, 154–158. URL: https://cyberleninka.ru/article/n/vozmozhnosti-ispolzovaniya-netraditsionnogo-rastitelnogo-syrya-v-proizvodstve-pischevyh-produktov-funktsionalnogo-naznacheniya/viewer (in Russian).
Yalçınöz, S. K., & Erçelebi, E. (2016). Rheological and sensory properties of red colored fruit sauces prepared with different hydrocolloids. Journal of International Scientific Publications: Agriculture & Food, 4(1), 496–509
Abstract views: 11 PDF Downloads: 22