Development of technology for food concentrates of culinary sauces of increased nutritional and biological value

Ekaterina S. Statsenko; Sergey E. Nizkiy; Oksana V. Litvinenko; Galina A. Kodirova

Development of technology for food concentrates of culinary sauces of increased nutritional and biological value

2020

Ekaterina S. Statsenko | Sergey E. Nizkiy | Oksana V. Litvinenko | Galina A. Kodirova

The goal of the work is to develop the technology for food concentrates of culinary sauces with the use of soy-pepper and soy-mushroom food additives. The object of research was dry mixtures of food concentrates of sauces with the addition of protein-vitamin concentrates (PVC), created on the basis of soya beans of variety Persona, selected by the All-Russian SRI of Soybean. The basis of PVC was the soya beans PVC is granules or flakes, which are dried to moisture content of 10–12% and grinded to a powdery condition. It was established that the inclusion of 15% PVC with pepper in the recipe of dry mixture «Sour-sweet sauce» and with a decrease in the amount of wheat flour and tomato powder, there is an increase in protein content by 33.7%, vitamin E by 52.3%, vitamin C by 55.2%, minerals by 11.8%. Replacing in the recipe of the food concentrate «Mushroom sauce» of mushrooms for PVC with mushrooms provides an increase in protein content by 14.3%, vitamin E by 20.0%, minerals by 5.2%. By organoleptic characteristics, they have a pronounced flavor and aroma, attractive appearance and color.

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