Research of stability mayonnaise emulsion based on fermented wheat malt

Authors

  • Татьяна Владимировна Арутюнян National Technical University Kharkiv Polytechnic Institute Str. Frunze, 21, Kharkov, Ukraine, 61002, Ukraine
  • Людмила Андреевна Данилова National Technical University Kharkiv Polytechnic Institute Str. Frunze, 21, Kharkov, Ukraine, 61002, Ukraine
  • Федор Федорович Гладкий National Technical University Kharkiv Polytechnic Institute Str. Frunze, 21, Kharkov, Ukraine, 61002, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.19145

Keywords:

mayonnaise emulsion, fermented wheat malt, vitamins, antioxidants, stabilizer, egg powder

Abstract


The purpose of the research is to obtain a stabilizer of mayonnaise emulsion and study its stability. According to the research results, it was proposed to obtain the stabilizer based on the fermented wheat malt. The method is more efficient from the point of view of saving energy resources as compared to receiving the stabilizer from the modified wheat malt. The obtained stabilizer performs a functional role. At the same time, it promotes the extension of storage time due to the content of natural antioxidants (vitamin E and carotenoids). Also, the use of the stabilizer prevents biological and oxidative spoil­age. The stability of the studied mayonnaise emulsion, obtained on the basis of fermented wheat malt meets the requirements of DSTU (State Standards of Ukraine). Evaluation of the emulsion system quality, from the point of view of the optimum content of the sta­bilizer in a mayonnaise recipe, was conducted according to the size of particles of a dispersed phase. The use of the stabilizer allows not only to make a product with the improved indicators of biological and physiological value, but also to replace in the recipe a certain part of more valuable component - egg powder.

Author Biographies

Татьяна Владимировна Арутюнян, National Technical University Kharkiv Polytechnic Institute Str. Frunze, 21, Kharkov, Ukraine, 61002

Senior professor

Department of fats Technology and fermentation products

Людмила Андреевна Данилова, National Technical University Kharkiv Polytechnic Institute Str. Frunze, 21, Kharkov, Ukraine, 61002

Ph.D., associate professor

Department of fats technology and fermentation products

Федор Федорович Гладкий, National Technical University Kharkiv Polytechnic Institute Str. Frunze, 21, Kharkov, Ukraine, 61002

Ph.D., head of Chair

Department of fats technology and fermentation products

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Published

2013-12-11

How to Cite

Арутюнян, Т. В., Данилова, Л. А., & Гладкий, Ф. Ф. (2013). Research of stability mayonnaise emulsion based on fermented wheat malt. Eastern-European Journal of Enterprise Technologies, 6(11(66), 27–30. https://doi.org/10.15587/1729-4061.2013.19145

Issue

Vol. 6 No. 11(66) (2013): technology and equipment of food production

Section

Technology and Equipment of Food Production

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Copyright (c) 2014 Татьяна Владимировна Арутюнян, Людмила Андреевна Данилова, Федор Федорович Гладкий

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