Open AccessThe development of an emulsion sauce recipe by adding Rubus saxatilis L. berries
Author(s) -
Е А Рыгалова,
Ya V. Smol’nikova,
Н А Величко,
Т. Г. Храмцова
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 - 10.1088/1755-1315/548/8/082046
Subject(s) - recipe , organoleptic , ingredient , emulsion , food science , rubus , taste , chemistry , product (mathematics) , mathematics , biology , horticulture , organic chemistry , geometry
This article presents all the results of the development of a scientifically-based recipe for an emulsion sauce with the use Rubus saxatilis L. berries puree as a functional ingredient. On the base of the organoleptic and physically - chemical characteristics, the dosage of such puree is established, which allows to improve the taste characteristics of the product, while maintaining the required technological properties. To define the terms and the storage period of the product, the dynamics of changes in the total fat content and acidity of the emulsion sauce were determined. Recommended storage periods are defined too. The sauce developed allows to expand the assortment, to enrich the product with the biologically active and physiologically significant substances, to improve the organoleptic qualities of the product and to give functional features to the product.