Abstract
The aim of the study is to form consumption properties of a green sweet pepper sauce with a balanced content of macro- and microelements. Due to the use of Xanthium strumarium and chitosan a new product has high organoleptic properties that attract a consumer and increase its competitiveness at the market. Sweet green pepper that relates to most valuable vegetable cultures as to food value and taste was chosen as a main component of a sauce. For giving it a necessary consistence and for decreasing a time of thermal processing, there was used chitosan. According to results of the conducted studies, it was established, that among studied types of chitosan, advantages as to forming a consistence belongs to food acid-soluble chitosan with particle sizes up to 0,5 mm in amount 0,5 %.For preserving the natural green color, pepper fruits were preliminarily processed in 1 % decoction of Xanthium strumarium at temperature 75ºС during 15 min. For increasing its food value, the recipe was added with spicy-aromatic vegetable raw materials: garlic, dill, parsley, celery. The sauce quality was formed by mathematical modeling using general criteria of optimization of organoleptic parameters. There were also determined specific criteria of optimization of the recipe composition taking into account their daily need. As a result of the conducted studies the composition of recipe components for the sauce was optimized: sweet pepper 80 %, garlic leaves – 5 %, parsley leaves,dill – 5 %, celery leaves – 5 %, salt – 1,5 %, sugar – 0,5 %, chitosan – 0,5 %. There were studied organoleptic parameters of the developed sauce, characterized by a pleasant bright-green color, homogenous paste-like consistence, pleasant taste and smell. The used stabilizing factors allowed to get the sauce with the increased content of essential factors of nutrition. They participate in the increase of protective forces of the organism, so allow to recommend them in prophylactic, child and dietary nutrition.
Highlights
The quality of nutrition, provided by consuming fruits and vegetables, is actively reviewed, because in the last decades great demographic and social changes took place, the share of sick and old people increased, life and labor conditions changed
That is why sweet pepper is highly appreciated in dietary nutrition
It is recommended as a polyvitaminic product at hypertension and avitaminosis, it increases appetite and stimulates digestion [2]
Summary
The quality of nutrition, provided by consuming fruits and vegetables, is actively reviewed, because in the last decades great demographic and social changes took place, the share of sick and old people increased, life and labor conditions changed. Among vegetable plants, included in the human nutritive ration, pepper occupies one of main places, because its fruits have high taste, dietary and nutritive properties, but are remarkable for the content of vitamins, mineral elements, chlorophylls, phenol compounds and other BAS. That is why sweet pepper is highly appreciated in dietary nutrition. It is recommended as a polyvitaminic product at hypertension and avitaminosis, it increases appetite and stimulates digestion [2]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
