title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ñ Ð¾Ð»Ð¾Ð´Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¼Ð°ÑÐ»Ð° Ð°Ð²Ð¾ÐºÐ°Ð´Ð¾ Ñ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÐ¼ Ð¼Ð¸ÐºÑÐ¾Ð½ÑÑÑÐ¸ÐµÐ½ÑÐ½ÑÐ¼ ÑÐ¾ÑÑÐ°Ð²Ð¾Ð¼
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: Improving the technology of cold sauces based on avocado oil with an enriched micronutrient composition
Creators: name: Ð¢ÑÑÑÐ¸Ð½, ÐÐ¸ÐºÐ¾Ð»Ð°Ð¹
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: 2023
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¿ÑÐ¸Ð»Ð»Ð¸ÑÐ¼
ÑÐ¾ÑÑ
Ð¼Ð°ÑÐ»Ð¾ Ð°Ð²Ð¾ÐºÐ°Ð´Ð¾
ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ðµ Ð¼Ð°ÑÐ»Ð¾
psillium
sauce
avocado oil
vegetable oil

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description: The aim of the work is to develop a range of cold sauces with an enriched micronutrient composition based on avocado oil. The goal set identified the following tasks: 1. Analyze the market for sauces and vegetable oils; 2. Describe in detail the classification of sauces, followed by the compilation of a general scheme; 3. Characterize the studied raw material, its chemical composition, functionality; 4. Select the objects of study and characterize them; 5. Study the methods of analysis and apply them to the selected objects; 6. Systematize the received data; 7. Develop new sauce products based on avocado oil, draw up regulatory documentation; 8. Conduct the development of recipes and organoleptic evaluation. In the course of the work, a broad review of thematic literature was carried out, which also included an analysis of the sauces market. When performing a literature review, the following databases were used: eLIBRARY.RU, Scopus. The conducted study reflects the organoleptic and physico-chemical parameters of both avocado oil and enriched sauces based on them. The use of psyllium in the recipes of fat-and-oil sauces based on avocado oil had a positive effect on the functional properties of the product without tangible differences from the existing analogues-control samples, the analysis of which is also presented in this study.