Introduction. The study of enrichment and stabilization of the aqueous phase of low-calorie mayonnaise with pea flour help was carried out. The introduction of proteins into the mayonnaise recipe solves the problem of stabilizing the aqueous phase of the emulsion, improving mayonnaise consistency. Enrichment and stabilization of the emulsion with the protein from the peas seeds provides the human body in proteins and expands the range of low-calorie mayonnaise. Materials and methods. As a stabilizer of the aqueous phase of the emulsion used pea flour, crushed and sifted in laboratory conditions, sunflower oil refined deodorized, the rest of the receptor components, which meet the requirements of standards for a certain ingredient. The stability of the emulsion was determined by the standard method. The determination of organoleptic evaluation of mayonnaise samples was carried out on a five-point scale of five tasting features. Results and discussion. The influence of protein enrichment with pea flour help mayonnaise emulsion on stability and organoleptic characteristics of the received product was investigated. In mayonnaise emulsions have made from 1 to 25 % of the pregelatinized peas with content of about 20 % protein and 40 % starch. It is determined that the addition of 5-20% of pea flour to the mayonnaise recipe with a fat content of 30% allowed to improve the tasting evaluation of mayonnaise according to consistency and slightly lower the estimation of relative taste. The introduction of 5% flour does not significantly differ the sample mayonnaise from the sample without flour. Increasing the flour content improves consistency and increases the biological value of the product, enriching the mayonnaise with protein. Conclusions. It was found that the introduction of 10-20 % of pea flour to mayonnaise 30 % of fat stabilizes the emulsion, thickens the consistency and gives the product a special saturated taste. The content of 10-20 % of pea flour in the mayonnaise recipe helps to identify this ingredient by the consumer's senses. However, the tasters have shown the points that are commensurate with the control sample and showed the acceptability of using pea flour as a prescription component. Samples containing 5-20% of pea flour have kept the emulsion stable for a month.
Introduction.High-quality and safe food products give the producer a competitive advantage in the domestic and foreign markets. Safety procedures are followed by every market operator on the way of food products to the end-user. Safety principles must be followed at all stages of the food product life cycle during product movement "from lunch to table": From raw materials reception, through technological processes in the production of the product to the end user. The purpose of the work is systematization of principles and requirements for maintenance of safety of food flows during production of food product.. Materials and methods. The research uses methods of analysis, synthesis, induction, deduction, comparison and analogy, as well as logic and critical thinking. Periodic scientific publications and normative documents on safety and quality of food products were studied. Results and discussion. Principles providing production of safe food products, based on observance of requirements to the location of the enterprise, premises and shops, the zoning of premises, the provision of technical communications (water supply, water supply, ventilation and air supply) and means of lighting of premises, the installation of storage facilities and premises for collection and utilization of waste, sewage and emissions, cleaning and cleaning procedures control systems, as well as to service personnel, in particular to personal hygiene and health of personnel. The location of the production areas should have an area with a gradation of the level of the risk of environmental impact on the product: From the highest to the low probability of foreign and harmful substances entering the material stream. An important component to keep the product safe is to provide the consumer with comprehensive information regarding the handling of the product after the packaging is opened: Terms of use and storage conditions. Conclusions. The principles of food safety production ensure the quality and safety of the product at all stages of production, starting from the inflow of raw materials and packaging materials to the enterprise before the arrival of finished products to the market.
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