TECHNOLOGY OF EGG-OIL SAUCE USING DIETARY ADDITIVES

Abstract

The article presents an innovative technology for creating an egg-butter sauce "Avocado" using dietary supplements, in particular gum arabic and avocado fruit oil, which allows to increase the nutritional value and functional properties of the product compared to traditional technology. The classic sauce "Polish" was used as a control sample. As part of experimental studies, butter was partially replaced with avocado oil, which contains monounsaturated fatty acids, vitamins (E, K) and antioxidants. The article describes the raw materials used to create the sauce and indicates the percentage of butter replacement with avocado oil. The use of gum arabic as a natural stabilizer helps to improve the consistency of the sauce, preventing emulsion stratification, and increases its organoleptic characteristics. The conducted studies have shown that the addition of gum arabic and avocado oil maintains the technological stability of production and improves the chemical composition of the product. The article calculates a comprehensive quality indicator for the “Avocado” sauce, which includes an assessment of organoleptic, physicochemical and biological characteristics. The results of the research confirm that the “Avocado” sauce exceeds the traditional “Polish” sauce in biological value due to the higher content of useful nutrients. The optimal amount of dietary additives (gum arabic and avocado oil) was experimentally determined, which ensures the stability of the technological process without a negative impact on the quality of the finished product. The chemical composition of the “Avocado” sauce was analyzed, and its advantages were substantiated in terms of nutritional value and functionality. The sauce is recommended for introduction into production, in particular in catering establishments, due to its versatility and compliance with modern requirements for healthy eating. The product is useful for people living in environmentally polluted regions, working in harmful industries, as well as for all segments of the population, including those who adhere to a diet. The developed sauce "Avocado" meets the established quality standards, which is confirmed by the results of laboratory research. Introduction into production will contribute to the expansion of the range of functional products that meet modern trends in healthy eating and have the potential for wide application in cooking. The article also provides a technology for the production of sauce, which can be used to scale up production and adapt the recipe in different conditions.