Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

November 2015 (published: 27.11.2015)

Number 4(26)

Home > Issue > Analysis of the rheological properties of vegetable and mayonnaise sauce, produced with the use of functional herbal supplements

UDC 664.346+664.849

Analysis of the rheological properties of vegetable and mayonnaise sauce, produced with the use of functional herbal supplements

Merenkova S.P. , Lukin A A

In the present paper we consider the possibility of production of vegetables and mayonnaise sauce with functional herbal supplements. As used functional components offered: ginseng, Chinese magnolia vine berries, kelp sugary - having immunomodulatory, adaptogenic properties, which are sources of organic iodine. Furthermore, in order to form the optimum rheological properties in formulations used sodium alginate dressings and apple pectin ensuring structural and mechanical characteristics of innovative products. The aim of the work is – an analysis of the rheological properties of the sauce product with functional properties. The authors conducted an experimental study the possibility of using dietary supplements of plant origin in the technology of mayonnaise and vegetable sauces, studied the rheological properties and the organoleptic characteristics of sauce product, selected the optimal concentration of plant components. It was found that the use of functional additives plant produces sauces with a balanced chemical composition: low in fat and high in fiber, vitamins, macro- and microelements that have a positive impact on the body's physiological processes, preserving consumer acceptable characteristics. Designed sauce product with unique organoleptic characteristics: the characteristic structure, a pronounced taste and aroma.
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Keywords: mayonnaise sauces, fruit and vegetable sauces, structuring additives, rheology, vegetable ingredients with functional properties.

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