OPTIMIZATION OF MAYONNAISE SAUCE TECHNOLOGY WITH ORANGE JUICE AND GUM ARABIC
Abstract
Modern life and negative environmental factors require the body to be provided with natural vitamins and macro- and micronutrients. Therefore, it is advisable to use fat emulsion products that supply the necessary physiologically active substances. The inclusion of orange juice and gum arabic in mayonnaise helps to create an original taste and increase its nutritional value. The carbohydrates contained in the juice (monosaccharides, pectin substances), together with micro- and macroelements, tannins and organic acids, have a positive effect on the body, strengthening protective mechanisms and improving energy balance. The use of gum arabic helps to achieve the required consistency of mayonnaise, prevents the delamination of ingredients, maintaining product homogeneity.The use of gum arabic allows to extend the shelf life of mayonnaise. The use of orange juice and gum arabic in mayonnaise sauces increases their nutritional value by adding physiologically active components. The article presents the results of optimizing the technology of mayonnaise with the addition of orange juice and gum arabic.The influence of orange juice and gum arabic on the quality of mayonnaise was studied. A comprehensive quality indicator of mayonnaise with an optimal content of ingredients was calculated. To determine the optimal ratio of components, a local optimum was calculated according to the comprehensive quality indicator. The optimalproportions of mayonnaise ingredients were established, which ensured a high value of the comprehensivequality indicator. The studied quality indicators make it possible to optimize the technology of mayonnaise sauce based on orange juice and gum arabic with increased biological value. The introduction of this technology will expand the range and contribute to obtaining a high-quality and safe food product. Based on the nutritional valueof the sauces, the developed products can be recommended for inclusion in the diet of all segments of the population,especially workers in hazardous industries and the population of contaminated areas.
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