RESEARCH OF QUALITY INDICATORS OF SOUR CREAM AND VEGETABLE SAUCES

Abstract

The article considers an urgent problem - providing the population with high-quality food of increased nutritional value. In the current unfavorable environmental situation, it is advisable to include sauces containing a wide range of biologically active components (vitamins, minerals, dietary fibers, polyunsaturated fatty acids) in the daily human diet.

An important direction in the development of new products is the creation of combined products, such as sour cream and vegetable sauces. For this purpose, new recipes of sour cream and vegetable sauces using horseradish and mustard have been developed.

The main results of the study are the development of an optimal recipe, the study of its organoleptic characteristics. The basic physical and chemical characteristics of the finished product have also been studied and it has been proved that the product meets the indicators of regulatory documentation.

The optimal thermal regime for the production of sauce based on sour cream and vegetable components was chosen, therefore, the indicators of sour cream and vegetable sauces before and after heat treatment were studied. The results of the study showed that the new sour cream and vegetable sauces (both fresh and thermized) are characterized by high biological and nutritional value due to the high content of essential amino and polyunsaturated fatty acids, the thermization process does not significantly change the amino acid and fatty acid composition of the products. It is also noted that the heating process practically does not change such characteristics as the mass fraction of protein, fat, carbon, in addition, during thermization, sauces are characterized by the same indicators of nutritional and biological value.

The prospects of combining dairy and vegetable raw materials to increase the biological value of sour cream and vegetable sauces have been proved