Research of rheological properties of mayonnaise sauce with grape skin powder

Authors

DOI:

https://doi.org/10.15587/2312-8372.2017.97798

Keywords:

grapes skin powder, сomplex thickener, emulsion stability, effective viscosity

Abstract

Studies of physico-chemical quality indicators of mayonnaise sauce with grapes skin powder and varying contents of a complex thickener are presented in this article. The optimum values of the concentrations of complex thickener are determined. The emulsion stability values of the mayonnaise sauce with grapes skin powder will be in the range of 97.0–100.0 %. It meets the requirements of the mayonnaise and mayonnaise sauces regulatory documentation. In this case, the effective viscosity values provide optimal organoleptic characteristics of the product. The technological solution of the possibility of the complex thickener concentration varying for produce a low-fat product with a given consistency and the necessary emulsion stability quality indicators is substantiated.

The formulation of a mayonnaise sauce of enhanced biological value with a Black Pearl grapes skin powder (5.0 % by weight) and with a non-starch nature complex thickener (0.4–1.2 % by weight) is proposed. The added ingredients of plant raw materials can influence on the rheological properties of the mayonnaise emulsion. Dietary fibers of the grapes skin have a tendency to swell and retain moisture. The components of the complex thickener (hydrocolloids) have the ability to form adsorption-solvate stratums on the surface of dispersed phase droplets.

The proposed technological solution will allow producing mayonnaise sauces with a given consistency and the necessary physicochemical parameters.

Author Biographies

Valeriya Ananieva, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

Postgraduate Student

Department of Organic Synthesis and Nanotechnology

Oleksandra Varankina, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Biotechnology, Biophysics and Analytical Chemistry

Iryna Bielykh, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Biotechnology, Biophysics and Analytical Chemistry 

Serhii Samoilenko, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Biotechnology, Biophysics and Analytical Chemistry

Oksana Zviahintseva, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

PhD, Senior Lecturer

Department of Biotechnology, Biophysics and Analytical Chemistry

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Published

2017-03-30

How to Cite

Ananieva, V., Varankina, O., Bielykh, I., Samoilenko, S., & Zviahintseva, O. (2017). Research of rheological properties of mayonnaise sauce with grape skin powder. Technology Audit and Production Reserves, 2(3(34), 13–17. https://doi.org/10.15587/2312-8372.2017.97798

Issue

Section

Food Production Technology: Original Research