Research and development of production technology for mayonnaise sauce of functional purpose

Lukin Aleksandr: Research and development of production technology for mayonnaise sauce of functional purpose. In: Élelmiszervizsgálati közlemények, (67) 1. pp. 3321-3326. (2021)

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Abstract

We studied functional properties of pine nut oil cake, used as a protein concentrate, and those of β-carotene, used as a natural antioxidant, and their effect on organoleptic, physical, chemical, and rheological properties of mayonnaise sauces. The aim of the work was to develop a functional mayonnaise sauce and to study the quality indicators of the finished product where egg powder was partially replaced with a protein concentrate, namely, pine nut oil cake. The use of β-carotene in the sauce formula allowed not only to enhance the color of natural egg products, but also to increase the oxidation stability of the fatty phase of the sauce and to extend its shelf life. A reference sample and samples with 1%, 2%, and 3% pine nut oil cake instead of egg powder were subject to study. The dosage of 3% pine nut oil cake instead of egg powder was considered the most preferable to be introduced into the formula.

Item Type: Article
Other title: Funkcionális célú majonéz szószok gyártási technológiájának kutatás-fejlesztése
Journal or Publication Title: Élelmiszervizsgálati közlemények
Date: 2021
Volume: 67
Number: 1
ISSN: 0422-9576
Page Range: pp. 3321-3326
Language: English
Publisher: WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Place of Publication: Budapest
Related URLs: http://acta.bibl.u-szeged.hu/79016/
DOI: 10.52091/JFI-2021/1-4-ENG
Uncontrolled Keywords: Élelmiszeripari technológia, Termékfejlesztés, Élelmiszertudomány - kutatás, Majonéz
Additional Information: Bibliogr.: 3326. p. ; ill. ; összefoglalás angol nyelven
Subjects: 02. Engineering and technology
02. Engineering and technology > 02.10. Other engineering and technologies
02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages
Date Deposited: 2023. Jul. 13. 11:02
Last Modified: 2023. Aug. 26. 08:05
URI: http://acta.bibl.u-szeged.hu/id/eprint/79414

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