Development of the technology of milk sauce with the addition of guarana

Abstract

One of the ways to improve the taste characteristics and increase the nutritional value of cooked meat, fish and poultry dishes is to include various sauces in their composition. Traditionally, the composition of sauces includes wheat flour, vegetables, spices. Nowadays powdered plant compositions of polysaccharides (PS), such as locust bean gum and guarana, have gained wide popularity. Based on the organoleptic studies performed, samples of milk sauce with the addition of guarana in concentrations of 0.5 and 1.0 % have been selected, which have been compared with a control sample made using wheat flour. The introduction of 0.5 % guarana into the composition of the milk sauce does not change the level of the mass fraction of fat in the sample, and the addition of 1.0 % guarana has increased the mass fraction of fat by 2.05 times compared to the control. Replacing wheat flour with a polysaccharide in the studied samples with the addition of guarana at concentrations of 0.5 and 1.0 % has reduced the level of mass fraction of solids by 8.3 and 7.9 % and titratable acidity by 3.6 and 5 °T, respectively. According to generally accepted microbiological indicators, prototypes of milk sauce with guarana correspond to regulatory documentation. In the developed sauces, the content of proteins has decreased by 22.19 %, fats – by 2.46 %, carbohydrates – by 54.76 %, which led to a decrease in energy value by an average of 32.16 %. Thus, milk sauce with the addition of guarana can be recommended as a dietary product for preventing obesity, improving lipid metabolism, and lowering cholesterol levels. In the course of determining the economic efficiency of introducing milk sauce with guarana into production, it has been found that the profit amounted to 9628.26 thousand rubles with an annual production capacity of 677.76 tons per year.