THE USE OF TOMATO POWDER IN PRODUCTION OF MAYONNAISE

Abstract

It has been studied how tomato powder can be used in the production of mayonnaise. The content of essential amino acids in tomato powder has been compared with the FAO/WHO norms. Fresh plum tomatoes contain 0.158g of non-essential amino acids (in terms of 100g of dry matter), which covers 4.37% of the body’s requirements according to the standardised values approved by FAO/WHO. Tomato powder contains 0.14g of non-essential amino acids. The amount of essential amino acids in fresh tomatoes is 0.216g per 100g, and in powder, it is 0.181g per 100g. The amino acids that determine the intensity of sweetness have been established to amount to 0.165g in 100g of fresh tomatoes and to 0.116g in 100g of powder. So, in the course of drying, the product’s taste qualities related to feeling sweetness are reduced. It has been determined that the organoleptic properties of a product can be improved by adding tomato powder in the amount 1.8–2.2% and using a blend of oils. The mayonnaise samples obtained were cream-coloured with red particles of tomato powder. The samples had a soft structure and a more uniform and viscous texture than the control sample. The microscopic method has shown the homogeneous consistency of the product obtained. It has  been noted that the absence of structure-forming agents does not reduce the quality indicators and does not impair the consistency of the finished product. According to the organoleptic parameters, the dose of tomato powder has been determined, which improves the taste of mayonnaise and does not make it oversweet. The research results show the prospects of using tomato powder not only as a carotene-containing raw material, but also as a raw material with a high content of amino acids. Besides, the use of tomato powder can modify the taste of such a product as mayonnaise.