Exploration and quality estimation of new mayonnaise with plant extract | Новый вид майонезов с растительным экстрактом ВИДА
2010
Gorelikova, G.A. | Skubaev, P.S., Kemerovo Inst. of Food Science and Technology (Russian Federation)
A possibility of oxidative damage of emulsion products by bringing antioxidants in the form of aqueous (AE) and aqueous enzymatic extract (AEE) from medicinal raw materials of bergenia, rosebay, dog rose, balm and stevia. The aqueous enzymatic extraction by a mixture of Protosublitin GZx and Celloviridin GZx (0.5% by weight of dry matter) at 45 degrees C is recognized more effective than aqueous. The antioxidant activity of AEE was higher 1.2-1.6 times compared to AE. The antioxidant activity of 10 compositions from medicinal raw materials was studied in emulsions of sunflower oil in conditions of accelerated oxidation of lipids and mayonnaise samples under storage. As basic, the formula of high caloric mayonnaise Pravonsal with fat content of 67% was used. The optimum number of extracts was 5% of the content of water in the formula. The compositions of medicinal raw materials with the greatest antioxidant activity and antimicrobial activity were selected: balm and rosebay in a ratio of 1:1.5 and balm, rosebay and stevia in a ratio of 1:1.5:1.5. When stevia is used, the quantity of sugar sand was reduced twice. The quality of the new mayonnaise was estimated in the process of storage for 35 days at t +5 degrees C in hermetically sealed glass jars and plastic containers. The experimental samples were added with AEE in an amount of 5%, as a control a AEE-free sample was used, as well as a commercial mayonnaise with a synthetic antioxidant. The resistance of the emulsion of every experimental sample was at least 98%, acidity did not exceed the allowable value0.85%, the weight fraction of moisture did not exceed the allowable content 23.7%. The suitability of AEE from medicinal raw materials as antioxidant effect additives was confirmed. The storage life of AEE mayonnaises is 23 days
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