MAYONNAISE SAUCE WITH FUNCTIONAL PEPPERMINT HYDROLATE

EILTEP

Abstract

The desire for conscious consumption of food products leads to the need to expand the range of low-fat mayonnaise sauces with beneficial properties. They are an excellent addition to meat, fish and vegetable dishes, increasing their digestibility and improving taste. Modern food products contain a large number of artificial flavor and smell enhancers, which also do not have a positive effect on human health. Our development is aimed at obtaining a mayonnaise sauce with a natural flavor and aroma component (peppermint hydrolate), which will have a balanced ratio of ω-3 and ω-6 fatty acids, which determines its functionality. At the first stage of the study, we selected corn and camelina vegetable oils and analyzed their fatty acid compositions. During the study, it was determined that none of these oils provides the human body with the necessary essential fatty acids in the correct ratio, or rather, recommended for functional nutrition. In this regard, it was decided to carry out blending to obtain a balanced composition of polyunsaturated fatty acids in the finished mayonnaise sauce. At the third stage, the recipe for a functional mayonnaise sauce was calculated, which included peppermint hydrolate and a calculated blend of vegetable oils. At the fourth stage, we analyzed the organoleptic characteristics of the mayonnaise sauce and selected the percentage of hydrolate introduction for optimal taste and aroma characteristics. At the fifth stage, we studied the fatty acid composition of the resulting mayonnaise sauce with peppermint hydrolate and found that it successfully retained its composition during production and storage. When selecting the compositions of vegetable oils, we were guided by the following: the ratio of ω-6: ω-3 in triglycerides should be close to optimal (1:3), giving the developed product functional properties.