ТЕХНОЛОГІЯ НИЗЬКОКАЛОРІЙНОГО МАЙОНЕЗУ, ЗБАГАЧЕНОГО КОМПЛЕКСОМ СИНБІОТИКІВ ПЕРІОДИЧНИМ СПОСОБОМ

Abstract

The article concentrates on low-calorie mayonnaise production development enriched with synbiotic complex - inulin and activated probiotic cultures of bifidus bacteria by using batch method. Based on the literature analysis the findings of consumer motivation research and preferences have been presented when developing new products of fat-and-oil industry with application of probiotics and natural nutrient additives extracted from vegetable raw materials in the process of low-calorie mayonnaise production for therapeutic purposes. The article presents methods for converting of a traditional emulsion fat product into a therapeutic or special food. This article reviews methods of mayonnaise production and feasibility for using hot procedure in the target product technology.The article substantiates efficiency of introducing artichoke "Noteo" concentrate to traditional recipes of low-calorie mayonnaise as a source of inulin, pectin and fiber. In order to improve bioavailability and organoleptical properties of the target product it is suggested to replace skimmed milk powder with whey protein concentrate obtained by ultrafiltration. In order to provide low-calorie mayonnaise with probiotic properties it is recommended to enrich it with probiotic bifidus bacteria cultures activated in cheese whey.The article describes low-calorie mayonnaise production technology enriched with synbiotic complex by using batch method and provides detailed description of production operations. The article defines organoleptical, physical-chemical and microbiological quality indicators of low-calorie mayonnaise enriched with synbiotic complex.