DEVELOPMENT OF LOW-CALORIE SAUCES WITH DIETARY ADDITIVES

Abstract

The article presents a study of the analysis of berry raw materials (sea buckthorn, black currant and lingonberry) for the enrichment of emulsion sauces with antioxidants, in particular vitamins C and E. It was found that berry puree, due to the high content of nutrients in the pulp and skin, is the optimal form for introduction into the composition of sauces. The highest content of dry matter was found in black currant puree (16.39%), while sea buckthorn puree leads in the content of vitamin E (4.7 mg/100 g), and black currant puree – in vitamin C (142.2 mg/100 g). To improve the structure and organoleptic properties of reduced-fat sauces, gum arabic, calcium lactate, eggplant powder, and whey protein concentrate WPC-80 were used. A blended mixture of vegetable oils(sunflower, soybean, corn in the ratio of 15:65:20) with a balanced fatty acid composition (ω-6:ω-3 = 10:1) wasdeveloped, which increases the nutritional value of the product. Sauces based on lingonberry puree showed the highest colloidal stability, while sea buckthorn sauces were less stable due to the higher oil content. The slowestincrease in peroxide value was observed in sauces with black currant, which confirms their high antioxidant activity.The addition of lecithin contributed to additional stability. The organoleptic and physicochemical parameters of the sauces remained stable for 30 days of storage. The developed sauces are characterized by a high content of vitaminsC and E, dietary fiber and calcium, as well as high energy value, especially in sea buckthorn sauces (up to 319.73 kcal/100 g with a fat content of 25%). The introduction of this technology will expand the range and contribute toobtaining a high-quality and safe food product. Based on the nutritional value of 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.