DETERMINATION OF QUALITATIVE INDICATORS OF MAYONNAISE WITH VIBURNUM JUICE AND OPTIMIZATION OF RECIPES

Abstract

The modern rhythm of human life, the adverse effects of the environment require the provision of the human body with natural vitamins and trace elements, so you should use fat emulsion products that meet the needs of the human body with the necessary physiologically active substances. The introduction of domestic non-traditional juices in mayonnaise products contributes to the formation of original taste and nutritional value. Carbohydrates (monosaccharides, pectin substances) contained in juices together with micro- and macroelements, tannins, organic acids have a positive effect on the human body, strengthening the protective forces and enriching the energy balance. The use of viburnum juice in mayonnaise products enhances their nutritional value through the introduction of physiologically active substances. The article presents the results of recipe development and optimization of mayonnaise composition using viburnum fruit juice. The effect of viburnum juice on the quality of mayonnaise was investigated, for this purpose a profilogram of organoleptic indicators of mayonnaise experimental samples was constructed. A comprehensive indicator of the quality of mayonnaise with the optimal content of components: juice from the fruits of viburnum, sugar and water. According to the results of the complete factorial experiment, the dependence equation for the given factors is obtained. In order to find the optimal ratio of the component composition, the value of the local optimum was calculated according to the complex quality indicator of mayonnaise. The solution of the complex system of equations made it possible to establish the optimal parameters of the ratio of the components of mayonnaise, which ensured a high value of the complex indicator of product quality. A prototype of mayonnaise was made and organoleptic and physicochemical parameters were determined in accordance with the requirements of current regulations.