Research article

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

  • Received: 18 October 2019 Accepted: 13 February 2020 Published: 06 March 2020
  • 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.

    Citation: 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[J]. AIMS Agriculture and Food, 2020, 5(1): 137-149. doi: 10.3934/agrfood.2020.1.137

    Related Papers:

  • 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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