Research and development of production technology for mayonnaise sauce of functional purpose

Q4 Agricultural and Biological Sciences

Elelmiszervizsgalati Kozlemenyek Pub Date : 2021-03-31 DOI:10.52091/JFI-2021/1-4-ENG

A. Lukin

引用次数: 0

Abstract

We studied functional properties of pine nut oil cake, used as a protein concentrate, and those of β-carotene, used as a natural antioxidant, and their effect on organoleptic, physical, chemical, and rheological properties of mayonnaise sauces. The aim of the work was to develop a functional mayonnaise sauce and to study the quality indicators of the finished product where egg powder was partially replaced with a protein concentrate, namely, pine nut oil cake. The use of β-carotene in the sauce formula allowed not only to enhance the color of natural egg products, but also to increase the oxidation stability of the fatty phase of the sauce and to extend its shelf life. A reference sample and samples with 1%, 2%, and 3% pine nut oil cake instead of egg powder were subject to study. The dosage of 3% pine nut oil cake instead of egg powder was considered the most preferable to be introduced into the formula.

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功能性蛋黄酱生产技术的研究与开发

我们研究了用作蛋白质浓缩物的松子油饼和用作天然抗氧化剂的β-胡萝卜素的功能特性，以及它们对蛋黄酱的感官、物理、化学和流变特性的影响。这项工作的目的是开发一种功能性蛋黄酱，并研究用浓缩蛋白（即松子油饼）部分取代蛋粉的成品的质量指标。在酱汁配方中使用β-胡萝卜素不仅可以增强天然鸡蛋产品的颜色，还可以提高酱汁脂肪相的氧化稳定性，延长其保质期。对参考样品和用1%、2%和3%松子油饼代替鸡蛋粉的样品进行研究。在配方中加入3%松子油饼而不是鸡蛋粉的剂量被认为是最优选的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Elelmiszervizsgalati Kozlemenyek Agricultural and Biological Sciences-Food Science

CiteScore

0.20

自引率

0.00%

发文量

期刊介绍： The main topics, which we are waiting to issue in our paper, are the next: Chemical food and feed analysis (ingredients, macro-, mezo- and micro components, harmful pollutants, processing by-products etc.); General food and feed chemistry related to several food and feed processing technologies; Food and feed toxicology; Relation between the agro technology and the food chain safety; Microbiological food and feed analysis (pathogens, spoilage bacteria, general food/feed microbiology, microorganisms of several processing technologies etc.); Rapid food and feed test methods (“classical” and instrumental technologies); Molecular biological food and feed analysis (GMOs, GMO analysis etc.) Effects of genetically modified organisms on the entire food chain and the environment; Sensorial food and feed analysis; Investigation of non-food products (mainly several disinfectants, production aids); Investigation of food contact materials (migration tests, residual investigations, etc.); Legislation topics, regulation of the whole food chain on the territory of food and feed processing, retailing, distribution (European, Hungarian, other countries); Standardisation news and comments on the topics of whole food chain; Other topics, results of investigations etc. (the Editorial Board keeps the right to measure the manuscripts arriving to the Editorial Office according to the principles of the journal).