Mayonnaise sauce based on aquafaba with encapsulated quercetin
DOI:
https://doi.org/10.31617/2.2023(46)11Keywords:
mayonnaise sauce, modified starch, resistance, encapsulation, aquafaba, quercetin, biological value.Abstract
Introduction. The importance of preserving the health of the population in the conditions of a difficult economic and ecological situation determines the need for new approaches to the development of technologies for food products enriched with biologically active substances.
Problem. A promising direction of scientific research on the development and introduction of high-quality low-calorie emulsion sauce technologies into the domestic market is the replacement of traditional egg products with aquafaba – the liquid from cooking legumes, and the use of natural biologically active substances (BAS) in an encapsulated form. The search for materials for encapsulation in order to preserve BAS and the research of technologies for the use of the obtained powders for the enrichment of food products is an urgent task.
The aim of the work is to scientifically justify and develop the technology of low-calorie mayonnaise sauce of increased biological value based on modified resistant starch with quercetin and aquafaba.
Methods. X-ray phase analysis, scanning electron microscopy methods were used to study the properties of porous starch with quercetin. Emulsion stability, general chemical, amino acid composition and organoleptic indicators were determined using generally accepted methods.
Results. On the basis of previous studies, a method of obtaining porous resistant starch with encapsulated quercetin was developed. On the basis of this starch and Aquafaba, the technology of low-calorie mayonnaise sauce was developed. To obtain a stable emulsion of mayonnaise sauce, the rational ratio of aquafaba and sunflower oil was set as 40–60 to 40, respectively. The formulation of emulsion low-calorie sauce "Aquafaba" was developed, its chemical composition and energy value were determined. It has been proven that due to the use of vegetable proteins of legumes, the developed sauce is characterized by an increased content of all amino acids compared to the control, including essential ones, as well as an increased content of vitamins: C, A, group B, P (quercetin).
Conclusions. The resource-saving technology for a low-calorie mayonnaise sauce of increased biological value with the replacement of egg whites with aquafaba – the liquid from cooking legumes – and with the addition of resistant porous starch with quercetin is substantiated.
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