Research of indicators of quality and safety of mayonnaise on the basis of hemp oil and protein isolate

Prykhodko, I.; Girichenko, S.

Research of indicators of quality and safety of mayonnaise on the basis of hemp oil and protein isolate

Файли

Black_Sea_Sci_2022_Prykhodko.pdf(14.73 MB)

Дата

2022

Автори

Prykhodko, I.

Girichenko, S.

Анотація

Sauces are an integral part of most dishes, which are prepared from a variety of products: meat, fish, seafood, vegetables. They give the dishes juiciness, add variety to the aesthetic appearance of the dish and complement their taste, increase calories and nutritional value. The most common sauces are culinary sauces of the emulsion type, in particular mayonnaise and their derivatives. Today, the oil and fat industry produces a whole "line" of mayonnaise products with various additives that improve the taste, structure and increase the shelf life. The oil and fat industry is at a stage when its development can no longer be carried out by traditional methods, new approaches and solutions are needed. Trends in a balanced and healthy diet are forcing producers to look for new approaches to the production of classic mayonnaise with high biological value and high quality characteristics. The problem of nutrition optimization in terms of the content of essential nutrients, such as fatty acids, can be solved by introducing into the recipe composition, as an oil-fat base, vegetable oils are rich in polyunsaturated fatty acids ω -3 and ω -6. One of the promising areas of production of emulsion products, such as mayonnaise sauce is the introduction of standard recipes for full or partial replacement of sunflower oil with hemp oil in order to improve biological value, while maintaining high organoleptic, structural and mechanical properties and safety. Among the essential nutrients needed to maintain homeostasis of the human body are polyunsaturated fatty acids, the source of which is hemp oil. Hemp oil contains natural antioxidants, which give it increased resistance to oxidation, despite the natural high content of ω -3 and ω -6 fatty acids. One of the ways to implement the innovative idea is the partial or complete replacement of the oil-fat fraction of the emulsion-type mayonnaise sauce with hemp oil with a mass fraction of introduction into the recipe (50%, 75%, and 100%) and complete replacement egg powder on protein isolate of hemp seed.

Опис

Prykhodko I. Research of indicators of quality and safety of mayonnaise on the basis of hemp oil and protein isolate / I. Prykhodko, S. Girichenko ; advisors A. Helikh, O. Vasylenko // Black Sea Science 2022 : proc. of the Intern. Competition of Student Scientific Works / Odesa National University of Technology ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa : ONUT, 2022. – P. 65–74 : tabl., fig. – Ref.: 18 tit.