title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼Ð°Ð¹Ð¾Ð½ÐµÐ·Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð±ÐµÐ»ÐºÐ¾Ð²Ð¾-Ð¶Ð¸ÑÐ¾Ð²ÑÑ ÑÐ¼ÑÐ»ÑÑÐ¸Ð¹
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of mayonnaise sauces based on vegetable protein-fat emulsions
Creators: name: ÐÐ¾Ð»Ð³Ð°Ð½Ð¾Ð²Ð°, ÐÐ½Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÐ¹ Ð¼Ð°Ð¹Ð¾Ð½ÐµÐ·Ð½ÑÐ¹ ÑÐ¾ÑÑ
ÑÑÐ±ÐµÑ
Ð°ÐºÐ²Ð°ÑÐ°Ð±Ð° Ð¸Ð· Ð½ÑÑÐ°
ÑÐµÐ¼ÐµÐ½Ð° ÐºÐ¾Ð½Ð¾Ð¿Ð»Ð¸ ÑÐµÑ Ð½Ð¸ÑÐµÑÐºÐ¾Ð¹
ÑÐµÐ¼ÐµÐ½Ð° ÑÑÐºÐ²Ñ
ÑÐµÐ¼ÐµÐ½Ð° Ð»ÑÐ½Ð°
enriched mayonnaise sauce
urbech
aquafaba from chickpeakes
industrial hemp seeds
pumpkin seeds
flax seeds

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ñ Ð½Ð¾Ð²Ð¾Ð¹ Ð¼Ð°Ð¹Ð¾Ð½ÐµÐ·Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð±ÐµÐ»ÐºÐ¾Ð²Ð¾-Ð¶Ð¸ÑÐ¾Ð²ÑÑ ÑÐ¼ÑÐ»ÑÑÐ¸Ð¹ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÑÐ±ÐµÑÐ° Ð¸Ð· ÑÐµÐ¼ÑÐ½ ÑÑÐºÐ²Ñ, ÐºÐ¾Ð½Ð¾Ð¿Ð»Ð¸ Ð¸ Ð»ÑÐ½Ð°. Ð ÐµÑÐ°ÐµÐ¼ÑÐµ Ð·Ð°Ð´Ð°ÑÐ¸ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÑ Ð¸ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ ÑÐ¼ÑÐ»ÑÑÐ¸Ð¾Ð½Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð². 2. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ, ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÑÐµÐ¼Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° ÑÐ¾ÑÑÐ°, Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ðº Ð¿ÑÐ¾Ð´ÑÐºÑÑ Ð¸ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ½Ð¾Ð¹ Ð¾ÑÐµÐ½ÐºÐ¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. 3. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸Ðº Ð¿ÑÐ¾Ð´ÑÐºÑÐ°. 4. Ð Ð°ÑÑÐµÑ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ñ Ð½Ð¾Ð²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¿Ð¾ ÑÑÐ°Ð²Ð½ÐµÐ½Ð¸Ñ Ñ ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½Ð¾Ð¹ ÑÐµÑÐµÐ¿ÑÑÑÐ¾Ð¹. 5. ÐÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ð¹ ÑÑÑÐ°ÑÐµÐ³Ð¸Ð¸ Ð´Ð»Ñ Ð¼Ð°Ð¹Ð¾Ð½ÐµÐ·Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð². ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð¼Ð°Ð¹Ð¾Ð½ÐµÐ·Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ ÑÐ´ÐµÐ»Ð°Ð½Ñ Ð²ÑÐ²Ð¾Ð´Ñ Ð¾Ð± Ð¸Ñ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ð¸ ÐÐÐ¡Ð¢ 31761-2012, Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð° Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð°Ñ ÑÐµÑÐµÐ¿ÑÑÑÐ°, Ð´Ð°Ð½Ñ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ðº Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ñ. Ð¢Ð°ÐºÐ¶Ðµ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ½ ÑÐ°ÑÑÐµÑ Ð½ÑÑÑÐ¸ÐµÐ½ÑÐ½Ð¾Ð³Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð° Ð½Ð¾Ð²Ð¾Ð¹ Ð»Ð¸Ð½ÐµÐ¹ÐºÐ¸ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¸ ÑÐ´ÐµÐ»Ð°Ð½Ñ Ð²ÑÐ²Ð¾Ð´Ñ Ð¾Ð± Ð¸Ñ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ð¸ Ð¿Ð¾ ÑÑÐ°Ð²Ð½ÐµÐ½Ð¸Ñ Ñ ÐºÐ»Ð°ÑÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÑÐµÐ¿ÑÑÑÐ¾Ð¹ Ð¼Ð°Ð¹Ð¾Ð½ÐµÐ·Ð° Ð¸ Ð¾ Ð½Ð°Ð»Ð¸ÑÐ¸Ð¸ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ ÑÐ²Ð¾Ð¹ÑÑÐ². ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ eLIBRARY.RU, Scopus, Springer, Elsevier, ÐÐ¾Ð´ÐµÐºÑ. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¸ Ð¸Ñ Ð¾ÑÐ¾ÑÐ¼Ð»ÐµÐ½Ð¸Ðµ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel, draw.io, Miro.
description: Topic of the final qualifying work: âDevelopment of mayonnaise sauces based on vegetable protein-fat emulsions.â This work is devoted to the creation of new mayonnaise products based on vegetable protein-fat emulsions with the addition of urbech from pumpkin seeds, hemp and flax. Problems to be solved during the study: 1. Study of literature on the development of enriched and functional emulsion sauces. 2. Development of a recipe, technological scheme for the production of sauce, documentation for the product and a comprehensive assessment of product quality. 3. Determination of physicochemical and organoleptic characteristics of the product. 4. Calculation of the enrichment of new products in comparison with the control recipe. 5. Designing a marketing strategy for mayonnaise sauces. Based on organoleptic and physicochemical analysis of mayonnaise products, conclusions are drawn about their compliance with GOST 31761-2012, the optimal recipe is provided, and recommendations for production are given. The nutrient composition of the new product line was also calculated and conclusions were drawn about their enrichment in comparison with the classic mayonnaise recipe and the presence of functional properties in one serving. When performing the literature review, the following databases were used: eLIBRARY.RU, Scopus, Springer, Elsevier, Codex. Statistical processing of experimental data and their design were carried out using the Microsoft Excel, draw.io, Miro software package.