Разработка и оценка качества майонезного соуса с использованием масла амаранта

Abstract

We determined the possibility of using amaranth oil (Amaranthus) in mayonnaise sauces while maintaining regulated quality indicators. The properties of four mayonnaise sauce samples, in which a part of sunflower oil was partially replaced by amaranth oil (5, 10, 15, and 20%), are studied. The characteristic features of production were found in terms of organoleptic and physicochemical indicators. Measurement methods were used to analyze pH and acidity, mass fraction of moisture, mass fraction of fat, and emulsion stability in accordance with regulated requirements, as well as squalene content. It has been established that an increase in the proportion of amaranth oil in the formulation by 15% is significantly higher than the viscosity and stability of the emulsion of the finished product, while its taste and flavor deteriorate. The viscosity value with an increase in the proportion of amaranth oil to 20% decreases by 5%, the stability of the non-destructive emulsion is 96%; acidity, pH, and mass fraction of moisture practically do not change. It is shown that mayonnaise sample with the replacement of sunflower oil with amaranth oil in the amount of 10% have the best quality indicators, which allows to obtain a product with standardized quality indicators. The shelf life of mayonnaise sauce with amaranth oil has been established (30 days). In addition to standardized physicochemical indicators, the content of squalene has been introduced as a new organoleptic indicator. Its value has been estimated to be from 0.04 to 0.06 g per 100 g of the product. The nutritional value of the developed sauce is presented. It is shown that using 30 g of the sauce per day corresponds to 10% of dietary reference intake for squalene. The use of amaranth oil is an innovation that allows increasing the biological value of the product and enriching it with squalene.