Abstract
The object of research is emulsions based on low-methoxylated apple pectin for dishes of the «Eat Healthy» system in the restaurant industry. The subject of the research is the commodity characteristics of emulsions for dishes of the «Eat Healthy» system. In the course of the study, methods were used to determine commodity characteristics based on sensory and physicochemical analysis. The proposed ingredient composition of emulsions based on low-methoxylated apple pectin makes it possible to form not only high consumer qualities, but also to provide the target product with functional health properties. The sorption activity of pectin makes it possible to bind and remove heavy metals, radionuclides from the body; removal of strontium isotopes has a high activity. As a highly hydrophilic, biocompatible biopolymer of plant origin, it provides a high viscosity of the structure at low concentrations, has a pronounced neutral, pleasant sour taste. Low-methoxylated apple pectin is one of the most common hydrocolloids, which is used in the technology of products with therapeutic, prophylactic, sorption, bactericidal properties. In addition, low-methoxylated pectin substances are a harmless and economical material, and can be considered as an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage and extend the shelf life of health food for public catering with high consumer properties. The influence of the technological properties of low-methoxylated pectin in the formation of commodity characteristics for food products based on emulsions in healthy food products of restaurant establishments of different styles and concepts has been determined. Samples of food emulsions were studied using different amounts of low-methoxylated pectin as a stabilizer to obtain a sedimentation-stable emulsion system. The use of low-methoxylated apple pectin in the composition of food emulsions increases the aggregate stability of the product, functional and merchandising characteristics. On the basis of a complex quality indicator, the optimal parameters of the emulsion formulation were determined. High-quality consumer characteristics are ensured due to the size of uronic particles up to 0.78–0.81 μm in size.
Highlights
The main directions of the development of modern technologies in restaurant establishments are the search for new gastronomic concepts in Eat Healthy dishes in accordance with the requirements and requests of consumers
The object of research is emulsions based on low-meth oxylated apple pectin for dishes of the «Eat Healthy» system in the restaurant industry
The aim of research was to study the commodity pro perties of the emulsion for food products of the «Eat Healthy» system in the restaurant industry based on lowmethoxylated apple pectin
Summary
The main directions of the development of modern technologies in restaurant establishments are the search for new gastronomic concepts in Eat Healthy dishes in accordance with the requirements and requests of consumers. Emulsifiers are added to food products in order to create and stabilize emulsions and other food dispersed systems. They are responsible for the mutual distribution of the two phases that ensure the consistency of the food product, its plastic properties, viscosity and the feeling of «fullness» in the mouth. The use of low-methoxylated pectin in food emulsion avoids deterioration of consumer properties of products and provides them with a functional direction [4, 5]. Based on the basic analysis of theoretical information and experimental studies in the technology of fat processing and obtaining new dishes of the «Eat Healthy» trend, modern trends and principles of obtaining emulsion pro ducts for a healthy diet with the use of low-methoxylated apple pectin were determined. Substantiation of the composition of formulations and the development of a method for obtaining emulsion food products based on natural raw materials is one of the areas of current innovation [10, 11]
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