Articles to be published in the N 2 (42)/2022 of the scientific journal Commodities and Markets

TECHNOLOGY AND QUALITY OF LOW-LACTOSE EMULSION SAUCES

Written by sveta on . Posted in 2019_03(31)

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UDC 664.346   DOI: https://doi.org/10.31617/tr.knute.2019(31)09
Victoriya HNITSEVYCH,
 
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0002-6089-1082
  Doctor of Technical Sciences, Professor, Professor at the Department
of Technologies and Organization of Restaurant Business,
Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
Yulia HONCHAR,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0002-8087-0641
  Postgraduate student at the Department of Technologies and Organization
of Restaurant Business, Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine

TECHNOLOGY AND QUALITY OF LOW-LACTOSE EMULSION SAUCES 

Background. In recent years, there has been an increase in the percentage of patients with lactose malabsorption among the population of Ukraine. Supplementation with lactose, along with dairy products, can provoke impaired intestinal function. Exclusion of lactose-containing products from the diet can lead to adverse health effects due to nutritional deficiencies. One way to solve this problem is to use semi-finished products based on low-lactose dairy raw materials and rarely used plant products for food production.
The aim of the article is to develop the technology of low-lactose emulsion-type sauces and to determine their nutritional and biological value.
Materials and methods. The general chemical composition of the studied products was determined by standard methods, amino acid composition and biological value were determined by analytical methods. The results were processed using the methods of analysis and synthesis, comparison and systematic approach.
Results. The conceptual technological scheme of production of Wellness emulsion sauces on the basis of SCLMW is developed. The optimum parameters of carrying out the process of emulsification with a speed of 0.1 ml / s at 20 оС with the rotation of the working body of the agitator 500 s-1 for (1.1–1.2)´ 60 s are determined.
The developed range of emulsion sauces is represented by the basic Wellness classic sauce and sauces based on it. Wellness vanilla and Wellness spicy technologies include flavors such as vanillin and ginger powder. It has been found that the addition of flavors does not affect the rheological properties, chemical composition and nutritional value of the developed products.
The vitamin-mineral composition of Wellness sauces is calculated. The amino acid composition of the developed products based on SCLMW was investigated. Wellness emulsion sauce technologies have been found to have improved amino acid composition compared to control. The resulting change in the ratio of amino acids is characterized by a high biological value.
Conclusion. The result of the research, first of all, is the developed range of emulsion sauces: Wellness vanilla, Wellness spicy and Wellness classic. Summarizing the above, it should be emphasized that the assortment of sauces based on semi-finished product with condensed low-lactose whey and fermented pumpkin pulp has increased nutritional and biological value. It is established that the developed technologies of emulsion sauce Wellness are distinguished by balanced amino acid and vitamin-mineral composition.

Keywords: condensed low-lactose whey, semi-finished milk-vegetable low-lactose, chemical composition, biological value.

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