PROPERTIES OF MAYONNAISE ENRICHED WITH PROTEIN
DOI:
https://doi.org/10.56197/2786-5827/2022-1-3-8Keywords:
mayonnaise, pea flour, emulsifying resistance, organoleptic characteristics, tasting scaleAbstract
Introduction. The study of enrichment and stabilization of the aqueous phase of low-calorie mayonnaise with pea flour help was carried out. The introduction of proteins into the mayonnaise recipe solves the problem of stabilizing the aqueous phase of the emulsion, improving mayonnaise consistency. Enrichment and stabilization of the emulsion with the protein from the peas seeds provides the human body in proteins and expands the range of low-calorie mayonnaise.
Materials and methods. As a stabilizer of the aqueous phase of the emulsion used pea flour, crushed and sifted in laboratory conditions, sunflower oil refined deodorized, the rest of the receptor components, which meet the requirements of standards for a certain ingredient. The stability of the emulsion was determined by the standard method. The determination of organoleptic evaluation of mayonnaise samples was carried out on a five-point scale of five tasting features.
Results and discussion. The influence of protein enrichment with pea flour help mayonnaise emulsion on stability and organoleptic characteristics of the received product was investigated. In mayonnaise emulsions have made from 1 to 25 % of the pregelatinized peas with content of about 20 % protein and 40 % starch. It is determined that the addition of 5-20% of pea flour to the mayonnaise recipe with a fat content of 30% allowed to improve the tasting evaluation of mayonnaise according to consistency and slightly lower the estimation of relative taste. The introduction of 5% flour does not significantly differ the sample mayonnaise from the sample without flour. Increasing the flour content improves consistency and increases the biological value of the product, enriching the mayonnaise with protein.
Conclusions. It was found that the introduction of 10-20 % of pea flour to mayonnaise 30 % of fat stabilizes the emulsion, thickens the consistency and gives the product a special saturated taste. The content of 10-20 % of pea flour in the mayonnaise recipe helps to identify this ingredient by the consumer's senses. However, the tasters have shown the points that are commensurate with the control sample and showed the acceptability of using pea flour as a prescription component. Samples containing 5-20% of pea flour have kept the emulsion stable for a month.
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