Developing an emulsion product with a functional purpose using an emulsifier of plant origin

International Scientific and Practical Conference on Agrarian Economy in the Era of Globalization and Integration

Zhmurina, N.D.^1 ; Yu Kobzeva, S.^1 ; Shelepina, N.V.^1 ; Baturina, N.A.^1 ; Vlasova, M.V.^1

Orel State University of Economics and Trade, 12 Oktyabrskaya str., Orel

302026, Russia^1

关键词: Amino acid compositions;    Cardio-vascular disease;    Chemical compositions;    Fatty acid composition;    Functional ingredient;    Mechanical characteristics;    Organoleptic evaluation;    Technological parameters;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/274/1/012148/pdf
DOI  :  10.1088/1755-1315/274/1/012148

来源: IOP

【 摘 要 】

Emulsion products, with vegetable oil in a dispersed state, occupy a definite place among promising fatty foods, which increases their digestibility and nutritional value. In addition, food emulsions for different populations can be created by changing the ratios of different types of oil in the recipe. The presence of the aqueous phase allows one to enter into the composition of the emulsions of water-soluble physiologically functional ingredients, as well as the use of non-traditional emulsifiers of plant origin. Therefore, work in this direction is promising. The article assesses consumer motivation when choosing sauces, as one of the stages of creating functional products, in order to study the demand for new functional sauces. Theoretically, based on the study of chemical and amino acid composition, as well as the organoleptic evaluation of the powder from dried champignons, the expediency of its use is justified as an emulsifier of vegetable origin in the production of emulsion products of functional purpose. Based on experimental studies to establish the technological parameters for the production of an emulsion product, the following parameters were determined: Optimum soaking temperature, soaking time, optimal hydromodule of the mushroom powder, concentration of the wet mushroom powder, and optimal emulsion emulsification modes. Optimization of the fat component in the emulsion product was conducted in the ratio of ω-3 and ω-6=10: 1 fatty acids for a healthy diet. Scientifically based technology and formulation of an emulsion product of a functional purpose using as a emulsifier powder of dried champignons with a balanced fatty acid composition (for healthy nutrition) and structural and mechanical characteristics as close as possible to the mayonnaise sauce. Comparative characteristics produced chemical composition and organoleptic evaluation of the emulsion product using as an emulsifier of vegetable origin and mayonnaise sauce. The absence of cholesterol, reduced energy value can be attributed to the developed emulsion product to products for healthy people and for people with high cholesterol. The high content of potassium and sodium allows its use in the diet of people with cardiovascular diseases.