Innovative Technologies of Mayonnaise Sauce

Abstract

Actuality. The expediency of using blends of vegetable oils for correction of PUFA insufficiency and vegetable raw materials in the technology of mayonnaise sauce production is considered. The use of blended oil, balanced in fatty acid composition and carrot powder, combining the proposed ratios of all components provides original organoleptic characteristics of mayonnaise and at the same time gives it functional properties, increases nutritional and biological value. Purpose and methods. The purpose of the article is to substantiate and develop betacarotene enriched mayonnaise technology. Research methods are organoleptic, physio-chemical, structural-mechanical, statistical. Results. Technology of mayonnaise sauce is based on blending of corn-olive oil and carrot powder with balanced fatty acid composition. Conclusions and Discussion. It has been established that the use of vegetable components, namely carrot powder and blended oils in mayonnaise technology, enables us to obtain high-value food. This will expand the range of sauces, enrich them with fat-soluble vitamins, antioxidants and PUFA class ω-6 and ω-3 in the optimal ratio.

Keywords

• майонез
• олія
• порошок із моркви
• соус
• поліненасичені жирні кислоти (пнжк)