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Abstract
It is proposed to use dried sea buckthorn berries in the form of their oil extract for mayonnaise production with the aim to increase their nutritive value. Applying the method of IR spectroscopy, the features of the qualitative chemical composition of dried sea buckthorn berries, as well as their oil extract and mayonnaises prepared with the use of oil extract of dried sea buckthorn berries were determined. It is established that IR spectrums of dried sea buckthorn berries, as well as their oil extract and sauces prepared with the use of oil extract of dried sea buckthorn berries include the same set of absorption bands, which belong to the following types of vibrations: stretching of hydroxyl groups into the molecules of acids, carbohydrates, flavonoids, tocopherol at the level between 3365 cm-1and 3400 cm-1 ν (OH); at the level of 3009, 1418 cm-1 and 723 cm-1 – stretching and bending vibration of –CH double bond of cis-isomers of polyunsaturated fatty acids; at the level of 2926, 2855, 1467 cm-1– asymmetric and symmetric, scissor stretching n (C–H) of the carbon skeleton into–CH2; at the level of 1746 cm-1– ν (C=O) stretchingof carboxylic and fatty acids; stretchingof ν (C–O) ester bonds and triglycerides are characterized by three peaks with maximums of 1238, 1163 and 1099 cm-1. The viscosity of mayonnaises prepared with the use of oil extract of dried sea buckthorn berries of amount of 5.0 and 10.0% of the weight of raw materials was studied. It was found that the effective viscosity of mayonnaise prepared with the use of oil extract of dried sea buckthorn berries of amount of 10.0% of the weight of raw materials is 2.2 times higher than that of the reference sample while its stability matches as closely as possible to the reference sample. According to the results of laboratory testing of the recipes of mayonnaises prepared with the use of oil extract of dried sea buckthorn berries, the high quality of sauces according to sensory parameters and their compliance with the requirements of current regulations have been established. The obtained results testify to the expediency and prospects of using of dried sea buckthorn berries in the form of their oil extract of amount of 10.0% of the weight of raw materials for mayonnaise production in order to increase its nutritive and biological value, specifically the content of carotenoids, tocopherol, flavonoids, polyunsaturated fatty acids. Besides, dried sea buckthorn berries could be used as a stabilizer and emulsifier of food systems, especially of emulsion sauces.
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