Open AccessProduction of sauces based on lipidic carotenoid pumpkin extract
Author(s) -
E.G. Nelyubina,
E Yu Bobkova,
Д. В. Иванов,
I A Grygoryants,
A.A. Terekhova
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/422/1/012090
Subject(s) - carotenoid , food science , recipe , raw material , chemistry , microbiology and biotechnology , botany , biology , horticulture , mathematics , organic chemistry
One of the main line of the development of food industry is replacing a part of the recipe of classic sauces; however, this problem cannot be solved without using vegetable stock. In particular, we propose using pumpkin, a native plant of the Volga region. The use of the lipidic carotenoid pumpkin extract allows solving a few problems of the food chemistry; however, this study only deals with partial replacement of the raw stock for production of sauces for this product. The preparation of sauces with addition of the lipidic carotenoid pumpkin extract does not require replacing the equipment and process lines, therefore this line of research may be considered a promising one.