QUALITY AND SAFETY OF SAUCES WITH HIGH NUTRITION VALUE
UDC 641.887:641.1
ANTONENKO A.,
candidate of technical sciences, senior lecturer of Kyiv National University of Trade and Economics
QUALITY AND SAFETY OF SAUCES WITH HIGH NUTRITION VALUE
Background. Given the current environmental conditions, diet should contain enough natural bioactive substances: essential amino acids, fatty acids, macro and micronutrients, vitamins, dietary fiber, which can increase the resistance of the human body to adverse environmental factors.
Development of technology products in the form of emulsions involves improving quality, reducing calories, increase shelf life and simultaneously lower costs. This is possible if the targeted use of food additives, some of which performs not only the technological features but also has a biological value.
Purpose of the research is scientific studies, development of technology, quality and safety assessment of sauces Conte and Major using a composite mixture polydextrose, gum arabic and supplements of protein and fat Super.
Material and methods. Object of research is technology of Conte and Major. Mass fraction of the protein, fat, dietary fiber; Сa, Mg, P, Na, K, Fe, Pb, Cd, As, Hg, Cu, Zn; mycotoxins; pesticides; radionuclides was identified.
From the microbiological index amount of mesophile aerobic and facultative anaerobic microorganism, mold fungi and yeasts bacteria Escherichia coli pathogens, including the families of Salmonella, Proteus and Staphyloccocus aureus were defined.
Content of ascorbic acid, carotene, niacin, thiamine and riboflavin were determined on a spectrophotometer.
The data was processed by methods of mathematical statistics and correlation analysis using software MathCad.
Results. Increase in macro- and micronutrients, dietary fiber, vitamins was observed in the chemical composition of the developed sauces, compared with traditional recipes.
The number of mesophilic aerobic and facultative anaerobic microorganisms in samples of sauces in 48 hours of storage was on average 20 times lower than the norm. Mold fungi and yeast were not found in the studied objects. There are no BGKP, pathogenic microorganisms, including genera Salmonella, Proteus, Staphylococcus aureus in the sauces.
Results of experimental investigations show that the concentration of radionuclides and heavy metals in sauces does not exceed the maximum permissible level (MPL). Cadmium, arsenic, mercury, and mycotoxins – aflotoxin B1 and patulin, pesticides hexochloran gamma isomer, heptachlor organic substances and dichlorodiphenyltrichloroethane, which also established the MPL, in control and experimental samples were not found.
Conclusion. Technology of sauces Conte and Major was scientifically based and developed, they have higher biological value and comply to food safety. Developed food products have received positive conclusion of the state sanitary-epidemiological expertise and approved Technical Specifications of Ukraine.
Composite mixtures of gum arabic, polydextrose, protein and fat addition Super is a promising structure creating component to develop sauces products technologies. Based on the nutritional value of sauces Conte and Major, they can be recommended for inclusion in the diets of all segments of the population.
Keywords: sauces, emulsion, gum arabic, polydextrose, protein and fat addition, nutrient fibers, complex quality index, nutrient value, quality.
QUALITY AND SAFETY OF SAUCES WITH HIGH NUTRITION VALUE
ANTONENKO A.,
candidate of technical sciences, senior lecturer of Kyiv National University of Trade and Economics
QUALITY AND SAFETY OF SAUCES WITH HIGH NUTRITION VALUE
Background. Given the current environmental conditions, diet should contain enough natural bioactive substances: essential amino acids, fatty acids, macro and micronutrients, vitamins, dietary fiber, which can increase the resistance of the human body to adverse environmental factors.
Development of technology products in the form of emulsions involves improving quality, reducing calories, increase shelf life and simultaneously lower costs. This is possible if the targeted use of food additives, some of which performs not only the technological features but also has a biological value.
Purpose of the research is scientific studies, development of technology, quality and safety assessment of sauces Conte and Major using a composite mixture polydextrose, gum arabic and supplements of protein and fat Super.
Material and methods. Object of research is technology of Conte and Major. Mass fraction of the protein, fat, dietary fiber; Сa, Mg, P, Na, K, Fe, Pb, Cd, As, Hg, Cu, Zn; mycotoxins; pesticides; radionuclides was identified.
From the microbiological index amount of mesophile aerobic and facultative anaerobic microorganism, mold fungi and yeasts bacteria Escherichia coli pathogens, including the families of Salmonella, Proteus and Staphyloccocus aureus were defined.
Content of ascorbic acid, carotene, niacin, thiamine and riboflavin were determined on a spectrophotometer.
The data was processed by methods of mathematical statistics and correlation analysis using software MathCad.
Results. Increase in macro- and micronutrients, dietary fiber, vitamins was observed in the chemical composition of the developed sauces, compared with traditional recipes.
The number of mesophilic aerobic and facultative anaerobic microorganisms in samples of sauces in 48 hours of storage was on average 20 times lower than the norm. Mold fungi and yeast were not found in the studied objects. There are no BGKP, pathogenic microorganisms, including genera Salmonella, Proteus, Staphylococcus aureus in the sauces.
Results of experimental investigations show that the concentration of radionuclides and heavy metals in sauces does not exceed the maximum permissible level (MPL). Cadmium, arsenic, mercury, and mycotoxins – aflotoxin B1 and patulin, pesticides hexochloran gamma isomer, heptachlor organic substances and dichlorodiphenyltrichloroethane, which also established the MPL, in control and experimental samples were not found.
Conclusion. Technology of sauces Conte and Major was scientifically based and developed, they have higher biological value and comply to food safety. Developed food products have received positive conclusion of the state sanitary-epidemiological expertise and approved Technical Specifications of Ukraine.
Composite mixtures of gum arabic, polydextrose, protein and fat addition Super is a promising structure creating component to develop sauces products technologies. Based on the nutritional value of sauces Conte and Major, they can be recommended for inclusion in the diets of all segments of the population.
Keywords: sauces, emulsion, gum arabic, polydextrose, protein and fat addition, nutrient fibers, complex quality index, nutrient value, quality.
QUALITY AND SAFETY OF SAUCES WITH HIGH NUTRITION VALUE