Tamara Lystopad
Oles Honchar Dnipro National Universi, UkraineTitle: Development of technology of sauces from wild and cultivated berries with iodine-containing additives
Abstract
The research is devoted to the development and
scientific substantiation of the technology of sauces
from wild and cultivated berries with the addition
of iodine-containing additives.
Technologies of sauces were developed: cornel blueberry sauce with guilder-rose juice with a
content of hydrated Laminaria 8%; blueberry cranberry sauce with guilder-rose juice with a
content of hydrated Fucus 3%; blueberry buckthorn sauce with guilder-rose juice with a
content of hydrated Undaria pinnatifida 3%.
Rheological studies have established that the use of
Laminaria, Fucus, Undaria pinnatifida has a
positive effect on the consistency and structure of
the finished product, which allows not to use starch
or other thickeners in recipes and, thus, reduce the
energy value of sauces. Thus, test samples with the
introduction of hydrated Laminaria 8% and Fucus
and Undaria pinnatifida 3% have a similar
consistency to control samples. Sauces with the
addition of experimental additives better restore the
structure compared to those on traditional
structurants. The introduction of the proposed
seaweed also improves the structural properties of
sauces during pasteurization, which can be
explained by the structural changes that occur with
alginates under the action of elevated temperatures.
The high content of flavonoids, sucrose, glucose
and organic acids in berry raw materials was
confirmed by IR studies. Also, as a result of
deciphering the IR spectra, it was found that
technological factors do not affect the destruction
of iodine in the introduced iodine-containing raw
materials, which is extremely relevant in the
enrichment of products with this trace element.
It is established that all sauces have high sensory
quality indicators, meet the requirements of
regulatory documentation on physical and
chemical parameters. The possibility of producing
sauces without preservatives has been confirmed
by microbiological studies. The quality and safety
of the developed sauces were confirmed by the
calculation of a comprehensive quality indicator
Biography
Tamara Lystopad is currently a freelance
researcher. She has completed her PhD at the age
of 33 years from State Biotechnological
University, Ukraine. Before the war, she worked as
an Assistant at the Department of Food Technology
of Oles Honchar Dnipro National University,
Ukraine. She has almost 50 publications, is a coauthor of 4 patents for inventions and 6 patents for
utility models. She has 7 years of practical
experience in a food research center.