Creation of Innovative Food Products Based on Soybeans to Ensure Food Security of the Far Eastern Region

Abstract

The formation of a healthy lifestyle of the population of the Russian Federation, including due to the supply of nutrition foods, is an important task that is supported at the state level. The development of innovative food technologies using regional raw materials can be positively influenced by the country’s food security. Studies are aimed at studying consumer demand for enriched emulsion foods in the form of mayonnaise and mayonnaise sauces of functional appointment and the development of new recipes and technologies of the products of the specified assortment group. It was established that in the region there is a deficiency of low fatty, with a balanced fatty acid composition enriched with vitamins. The range of mayonnaise products offered by the regional trading network does not satisfy consumers and requires the development of innovative emulsion foods of functional purpose. As a result of experimental studies, the technology of mayonnaise sauce from soy protein and a vitamin and fat basis, which includes a blend of soy and sesame vegetable oils and sea buckthorn berries. The resulting mayonnaise sauce is characterized as a high-protein, low-calorie product, with the optimal ratio of polyunsaturated (ω-6: ω-3) fatty acids, enriched with β-carotene, vitamins E and C.