OPTIMIZATION OF STABILITY INDICATORS OF EMULSION-TYPE SAUCE WITH ADDED PROTEIN ISOLATES OF PLANT ORIGIN

Authors

  • Anna Helikh Sumy National Agrarian University
  • Svitlana Danylenko Institute of Food Resources of NAAS
  • Tetiana Kryzhska Sumy National Agrarian University
  • Alla bovkun Institute of Postgraduate Education of National University of Food Technologies
  • Svitlana Girichenko Sumy National Agrarian University

DOI:

https://doi.org/10.31073/foodresources2021-17-06

Keywords:

emulsion-type sauces, sauce-mayonnaise, hemp protein isolate, emulsifier, acidity, emulsion stability, optimization

Abstract

The article is devoted to mathematical modeling of the dependence of acidity and rheological parameters (emulsion stability) of emulsion-type sauce  –  mayonnaise on the addition of hemp protein isolate. Purpose of work Development of a sauce recipe  –  mayonnaise. Designed and presented a model for optimizing the quality indicators of the sauce-mayonnaise, as a multicomponent system, with optimal performance in the process of 28-day storage. Materials and methods. In the course of the research, a universal model of an orthogonal central compositional plan was developed to optimize the acidity and stability of the emulsion of multicomponent heterogeneous systems according to the criterion of balance according to standard indicators. Results of research. The orthogonal central compositional plan is analyzed and described with three (n) optimization factors for multicomponent dispersed systems, and the homogeneity of dispersion is confirmed using the G-test (Cochran's) at a fixed significance level x (0.05). The significance of the statistical model and the reliability of the regression equation were determined using Fisher's F‑test. Organoleptic evaluation and determination of acidity and stability of the emulsion of each recipe composition of the sauce - mayonnaise with the addition of various amounts of hemp protein isolate was carried out. The assessment was carried out in the course of the experiment by analytical methods and by the method of the developed profile analysis by points on a scale. After studying the obtained graphic data, the results of direct measurements and interpretation of the regression equation, the optimal recipe composition of the sauce-mayonnaise with the addition of hemp protein isolate as an emulsifying base, a sample was determined that has the best indicators of active and titratable acidity and viscosity during 28 days of storage at sensory evaluation 14.25. Scope. Mayonnaise sauce can be added to the diet as a product of physiological action.

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References

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Published

2021-12-17

How to Cite

Helikh, A., Danylenko, S., Kryzhska, T., bovkun, A., & Girichenko, S. (2021). OPTIMIZATION OF STABILITY INDICATORS OF EMULSION-TYPE SAUCE WITH ADDED PROTEIN ISOLATES OF PLANT ORIGIN. FOOD RESOURCES, 9(17), 54–64. https://doi.org/10.31073/foodresources2021-17-06

Issue

Vol. 9 No. 17 (2021): FOOD RESOURСES

Section

Технічні науки

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