PERSPECTIVE DIRECTIONS OF DEVELOPMENT AND EXPANSION ASSORTMENT SAUCES PRODUCTS ON EMULSION BASE
DOI:
https://doi.org/10.15673/2073-8684.4/2015.55862Keywords:
sauces, emulsion base, emulsion type sauce, healthy foodsAbstract
Nowadays, catering arrangement is taking precedence since modern human diet does not meet body needs. Special attention in wholesome food manufacturing is paid to emulsion-based systems having low calorie and high biological value. The article shows that nowadays public catering facilities use a variety of emulsion-based foods, among which a specific place is held by sauce products manufacturing, which not only enhances flavor of dishes, but also increases the biological value of products and promotes better digestibility. Sauce products are used both in home cookery and public catering; and despite the continuous growth and shift in consumer tastes, the current problem of sauce-line expansion for various dishes and culinary products, requires new approaches for their design.
For emulsion products, especially for sauces, product-line range is much wider than for other product groups, due to presence of fat and water phases. Therefore, development of new technologies and product-line expansion of functional emulsion light products is timely and appropriate. The top decision consists in elaborating multifunctional basis for use while making various sauces, marinades, pasta, dressings, etc.
References
Peresichniy MI. Food technology functionality 2008: 717.
Emulsion drinks with combined PUFA composition 2014: 96, ISBN 978-617-692-245-2.
Tarasova LI, Tahiieva TH, Nosovytska FP, Sauces and mayonnaise - is there a difference. Fat industry. 2009; 4: 14-16.
Zhukevych O, Rudavska H. Production and consumption of sauces Ukraine. Products and markets, 2012; 1: 37– 45.
The structure and texture of foods. Food emulsion nature / under. Ed. BM McKenna; per. from English. ed. G. Bazarnova. SPb. Title 2008: 480.
Emulsion sauce as prophylactic products, 75th Scientific Conference of the faculty scientific academy, 21-24 April, Odesa 2015: 134.
Masiahina OV. Formation and evaluation of consumer properties of emulsion sauces, special purpose, – Krasnodar, 2014: 152.
Ziolkovska AV. Technology fruit sauces using shell extract polysaccharides flax seeds; – Kharkiv, 2008: 178 .
Antonechko AV. Technology sauces with dietary supplements functionality – Kyiv; 2011: 23.
Pavliuchenko O.,.Kovalevska Ie,. Andriichuk Iu; Improving the technology of cooking sauces by using flour linseed. Bakery and confectionery industry Ukraine; 2012; 6: 6-8.
Makarov VN, Vlazneva LN. Pectin jelly and fortified sauces based on natural fruit and vegetable raw materials. Food production; 2008;8:18-19.
Telezhenko LN, Kashkano MA, Technology peanut sauce with a balanced fatty acid composition. Products and Markets 2014; 1 (17): 175-184 .
Telezhenko LM, Zhmud AV. Creative sauces, dressing - new products in the market of Ukraine. Food Science and Technology 2010; 4: 49-51.
Bichkova ES. The study of the rheological parameters of quality sauces functionality. Storage and processing of agricultural; 2012; 4: 28-30.
Korostuleva LA, Tekuteva LA. Pumpkin ketchup. Storage and processing of agricultural 2012; 11: 52-54.
Tabakeeva OV. Functional emulsion products of new generation. Fats industry, 2007; 3: 17-18.
Tabakeeva OV. Chernukh AH. Application of new vegetable emulsifiers in the production of sauces, mayonnaise. Oilseed Industry 2013;3:30-32.
Makarov VN, Vlazneva LN. Pectin jelly and fortified sauces based on natural fruit and vegetable raw materials. Food Industry; 2008; 8: 18-19.
Shumylo HI, Technology of cooking K.: «Kondor», 2008: 506.
Erika Rapp, Asa Ostrom, Fredrik Bosander, Inga-Britt Gus-tafsson. The sensory effect of butter in culinary sauces. Journal of Foodservice; 18(1): 31–42. DOI: 10.1111/j.1745-4506.2007.00044.x.
David Simon Bot, Petrus Gerardus Haring, Arie Johannes Plancken US 6086937 A / Sauce base composition. – US 08/913,536; 11.07.2000.
Jim Smith, Edward Charter. Functional food product development. Wiley-Blackwell, 2010: 528; ISBN: 978-1-4051-7876-1.
Ellis A, Jacquier JC. Manufactyre and characterization of agarose microparticles. Journal of food en-gineering; 90 (2): 141-145.
