Scientific journal
Scientific Review. Technical science
ISSN 2500-0799
ПИ №ФС77-57440

TO THE SUBJECT OF MAYONNAISE PRODUCTION FUNCTIONALITY

Berestova А.V. 1 Mezhuyeva L.V. 1 Pustarnakova I.А. 1
1 Orenburg State University
The analysis of products functionality is given. The possibility of the introduction in the mayonnaise structure of the iodated food protein “Bioyod” and CO2-extract of black currant is investigated. The developed compounding of mayonnaise as a functional product is offered. The requirements imposed to mayonnaise according to GOST P 53595-2009 “Mayonnaise and mayonnaise sauces. Acceptance procedures and test methods” were considered. The mayonnaise samples were analyzed on the organoleptic indicators: appearance, consistence, taste, smell; the physical and chemical indicators: acidity, indicator of oxidizing damage; the structural and rheological indicator – the effective viscosity of non-destroyed structure of mayonnaise, firmness of the mayonnaise emulsion. The samples taste with the food additive “Bioyod” and CO2-extract of black currant is similar to the control samples. The lack of foreign smacks and the identity on the consistence and the color are noted, thus the emulsion firmness of all samples is 99-100% of non-destroyed emulsion. The opportunity and the expediency of the use of food additive “Bioyod” and CO2-extract of black currant for the mayonnaise production enrichment are established.