Optimization of formulation composition of the low–calorie emulsion fat systems

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.70971

Keywords:

low calorie emulsion system, Jerusalem artichoke, viscosity, organoleptic indicators, optimization, the response surface

Abstract

Among the promising food products of oil-and-fat industry, special place is held by emulsion fat products, in which vegetable oil is in the dispersed state that increases its assimilation. High taste and nutritional properties, due to the specific character of their structure, are inherent in emulsion fat systems. Therefore, water-fat emulsions are the promising systems, on the basis of which it is possible to create mayonnaises, sauces, dressings, oil pastes, spreads and other food products, including low fat ones, with the balanced composition and health-improving properties.

The work substantiated the optimum content of the concentrate of Jerusalem artichoke “Noteo” and the stabilizing system “Hamulsion QNA» – 10,06 and 0,42 % respectively, as the components of low calorie emulsion fat basis for the production of low fat oil–and–fat products.

It is shown that a low calorie emulsion fat system, produced with the use of raw components in the optimal ratio, possesses standardized physical–chemical and microbiological indicators, high organoleptic characteristics and can be used as the raw material for the production of low calorie mayonnaises, sauces and dressings for healthy nutrition.

The recommendations are provided regarding the design of the technologies of the two groups of low calorie mayonnaises, sauces, dressings, enriched with food fibers and prebiotics (or the complexes of synbiotics), on the basis of the developed emulsion fat systems.

Author Biographies

Nataliіa Tkachenko, Odessa national academy of food technologies str. Kanatna, 112, Odessa, Ukraine, 65039

Doctor of Sciences in Engineering, Professor, Head of department

Department of dairy technology and technology of fats and perfume-cosmetic products

Pavlo Nekrasov, National Technical University "Kharkiv Polytechnic Institute" Bagaliya str., 21, Kharkiv, Ukraine, 61002

Doctor of Sciences in Engineering, Professor

Department of technology of fats and fermentation products

Tetiana Makovska, Odessa national academy of food technologies Kanatna str., 112, Odessa, Ukraine, 65039

Postgraduate student

Department of dairy technology and technology of fats and perfume-cosmetic products

Lubov Lanzhenko, Odessa national academy of food technologies Kanatna str., 112, Odessa, Ukraine, 65039

Assistant

Department of dairy technology and technology of fats and perfume-cosmetic products

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Published

2016-06-16

How to Cite

Tkachenko, N., Nekrasov, P., Makovska, T., & Lanzhenko, L. (2016). Optimization of formulation composition of the low–calorie emulsion fat systems. Eastern-European Journal of Enterprise Technologies, 3(11(81), 20–27. https://doi.org/10.15587/1729-4061.2016.70971

Issue

Vol. 3 No. 11(81) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Nataliіa Tkachenko, Pavlo Nekrasov, Tetiana Makovska, Lubov Lanzhenko

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