Scientific substantiation and development of innovative technologies of sauces based on grape seed oil

Kolisnychenko, Tetiana and Колісниченко, Тетяна Олександрівна and Rud, E. S. and Рудь, Є. С. and Stagkov, A. S. and Стажков, А. С. and Perekrest, Vladimir and Перекрест, Володимир Вікторович (2019) Scientific substantiation and development of innovative technologies of sauces based on grape seed oil. Обладнання та технології харчових виробництв (1(38)). pp. 28-34. ISSN 2079-4827

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Abstract

The main purpose of this study was to review the range of vegetable oils, their usefulness and the selection of the most appropriate raw materials to increase the nutritional value of sauces. The paper considers the possibility of improving the technology of sauces, through the use of grape oils. Developed recipes sauce dip, salad dressings and dressing on the basis of partial or complete replace- ment of adipose stem oil from the seeds of grapes. As a result of the work, it was possible to balance their fatty acid composition, as well as improve the taste properties. Experimentally proved that the use of grape seed oil in innovative technologies sauces, reduces the concentration of free acids in emulsions than increases their stability and, as a result, increases the shelf life of products. Has been proven the feasibility of the oil from the seeds of wine grapes in the innovative technology of sauces, improvement of fatty acid composition and improve the quality of meals. It was shown that traditional foods can be not only delicious, but also functional.

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