Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume23/issue1/3_1_2024.pdf
original articleIssue 23 (1) 2024 pp. 29-38
Igor Dudarev1, Oleh Kuzmin2, Nataliia Stukalska2, Artem Antonenko3, Tetiana Brovenko3, Nataliia Kovalenko4, Tetiana Lebedenko4
1Faculty of Customs Affairs, Materials and Technologies, Lutsk National Technical University, Ukraine
2Faculty of Hotel-Restaurant and Tourism Business named after Prof. Dotsenko V.F., National University of Food Technologies, Kyiv, Ukraine
3Faculty of Food Technology and Quality Control of Agricultural Products, National University of Life and Environmental Sciences, Kyiv, Ukraine
4Faculty of Innovative Nutrition Technologies, Restaurant and Hotel Business, Odesa National Technological University, Ukraine
2Faculty of Hotel-Restaurant and Tourism Business named after Prof. Dotsenko V.F., National University of Food Technologies, Kyiv, Ukraine
3Faculty of Food Technology and Quality Control of Agricultural Products, National University of Life and Environmental Sciences, Kyiv, Ukraine
4Faculty of Innovative Nutrition Technologies, Restaurant and Hotel Business, Odesa National Technological University, Ukraine
Using oat milk to reduce the caloric value of a functional mayonnaise sauce
Abstract
Background. In the food industry, fat-reducing ingredients are used to reduce the fat content of foods. Oat milk is a low-fat product which is consumed and used as an ingredient in food. The aim of this study is to formulate homemade mayonnaise sauce containing oat milk and analyze its sensory and physicochemical properties.
Materials and methods. The sensory and physicochemical properties of mayonnaise sauce containing oat milk were examined using methods specified in the international standards. Linear optimization was used to obtain the mayonnaise sauce recipe.
Results. Mayonnaise sauce containing 20.3% oat milk had better sensory properties and a higher quality index than traditional homemade mayonnaise. The developed sauce had a white color with a grayish tint, a pleasant taste and smell, and a creamy consistency. Increasing the oat milk content reduced the titratable acidity and viscosity of the mayonnaise sauce, but the emulsion stability of the sauce was 100%. Increasing the oat milk content also increased the moisture content and decreased the fat content of the sauce.
Conclusion. The functional mayonnaise sauce with oat milk had 19.9% fewer calories than traditional homemade mayonnaise.
Keywords: mayonnaise, sauce, oat milk, caloric value
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume23/issue1/3_1_2024.pdf
https://doi.org/10.17306/J.AFS.001184
For citation:
| MLA | Dudarev, Igor, et al. "Using oat milk to reduce the caloric value of a functional mayonnaise sauce." Acta Sci.Pol. Technol. Aliment. 23.1 (2024): 29-38. https://doi.org/10.17306/J.AFS.001184 |
| APA | Dudarev I., Kuzmin O., Stukalska N., Antonenko A., Brovenko T., Kovalenko N., Lebedenko T. (2024). Using oat milk to reduce the caloric value of a functional mayonnaise sauce. Acta Sci.Pol. Technol. Aliment. 23 (1), 29-38 https://doi.org/10.17306/J.AFS.001184 |
| ISO 690 | DUDAREV, Igor, et al. Using oat milk to reduce the caloric value of a functional mayonnaise sauce. Acta Sci.Pol. Technol. Aliment., 2024, 23.1: 29-38. https://doi.org/10.17306/J.AFS.001184 |