Research of technological properties of grape skin powder as an functional ingredient of mayonnaise sauce

Authors

  • Валерія Вікторівна Анан’єва National Technical University «Kharkiv Polytechnic Institute», Str. Bagaley 21, Kharkiv, Ukraine, 61002, Ukraine https://orcid.org/0000-0002-8059-5205
  • Анна Павлівна Бєлінська National Technical University «Kharkiv Polytechnic Institute», Str. Bagaley 21, Kharkiv, Ukraine, 61002, Ukraine https://orcid.org/0000-0001-5795-2799
  • Лідія Василівна Кричковська National Technical University «Kharkiv Polytechnic Institute», Str. Bagaley 21, Kharkiv, Ukraine, 61002, Ukraine https://orcid.org/0000-0001-8197-9801
  • Сергій Олександрович Петров National Technical University «Kharkiv Polytechnic Institute», Str. Bagaley 21, Kharkiv, Ukraine, 61002, Ukraine https://orcid.org/0000-0001-6500-5310
  • Ірина Анатоліївна Петрова Kharkiv National University of Internal Affairs, Lva Landau ave., 27, Kharkiv, Ukraine, 61080, Ukraine https://orcid.org/0000-0002-1652-6715

DOI:

https://doi.org/10.15587/2312-8372.2016.86540

Keywords:

grape skin powder, technological properties, mayonnaise sauce, acid concentration, temperature

Abstract

The improvement of the technology of emulsion foods as the most consumed by all groups of the Ukrainian population, by introducing as a functional ingredient, as well as capable of influencing the rheological characteristics of vegetable raw material powder was proposed. The object of this research is grape skin powder, which is a source of natural antioxidants polyphenol nature, dietary fiber and pectin substances. One of the basic requirements applicable to mayonnaise production is to obtain a stable emulsion having optimum viscosity. This is achieved by introducing into the formulation the starches as thickening agents. However, the production of mayonnaise products of health improvement requires a presence in formulation components having a high biological and physiological value. It is proposed to add into the mayonnaise sauce grape skin powder as an ingredient with specific technological properties. This technological decision will allow to change the rheological properties of mayonnaise products, and will give it the wellness status. The technological properties of grape skin Black Pearl powder, namely the water-holding capacity, the effective viscosity and surface tension were studied. Determination of these properties of grape skin powder was conducted on the respective equipment and by standard techniques. The influence of pre-treatment temperature and acid concentration on changes in terms of technological properties of the samples suspensions of grape skin powder was analysed. The optimal parameters (the temperature and acid concentration) to convert of protopectin in the soluble state and an increase in the water retention capacity, the effective viscosity and surface tension of sample suspensions of grape skin Black Pearl powder was proposed. It is proved technological solution proposed by introduction of a plant raw material powder in the formulation of mayonnaise sauces for the possibility of changing the rheological properties and assigning these products to health improvement food status.

Author Biographies

Валерія Вікторівна Анан’єва, National Technical University «Kharkiv Polytechnic Institute», Str. Bagaley 21, Kharkiv, Ukraine, 61002

Graduate student

Department of Organic Synthesis and Nanotechnology

Анна Павлівна Бєлінська, National Technical University «Kharkiv Polytechnic Institute», Str. Bagaley 21, Kharkiv, Ukraine, 61002

Candidate of Technical Science, Associate Professor

Department of Organic Synthesis and Nanotechnology

Лідія Василівна Кричковська, National Technical University «Kharkiv Polytechnic Institute», Str. Bagaley 21, Kharkiv, Ukraine, 61002

Doctor of Biological Sciences, Professor, Head of Department

Department of Organic Synthesis and Nanotechnology

Сергій Олександрович Петров, National Technical University «Kharkiv Polytechnic Institute», Str. Bagaley 21, Kharkiv, Ukraine, 61002

Candidate of Technical Science

Department of Organic Synthesis and Nanotechnology

Ірина Анатоліївна Петрова, Kharkiv National University of Internal Affairs, Lva Landau ave., 27, Kharkiv, Ukraine, 61080

Candidate of Technical Science, Doctor of Juridical Science, Professor

Department of Information Security

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Published

2016-11-24

How to Cite

Анан’єва, В. В., Бєлінська, А. П., Кричковська, Л. В., Петров, С. О., & Петрова, І. А. (2016). Research of technological properties of grape skin powder as an functional ingredient of mayonnaise sauce. Technology Audit and Production Reserves, 6(3(32), 36–41. https://doi.org/10.15587/2312-8372.2016.86540

Issue

Vol. 6 No. 3(32) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Валерія Вікторівна Анан’єва, Анна Павлівна Бєлінська, Лідія Василівна Кричковська, Ірина Анатоліївна Петрова, Сергій Олександрович Петров

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