INVESTIGATION OF SEA BUCKTHORN EFFECT ON THE DEVELOPING OF QUALITY PARAMETERS OF EMULSION SOUSES

Abstract

It is proposed to use the oil extracts of dried sea buckthorn fruits for technology of emulsion sauces with the aim to increase their nutritive and biological value. Applying the method of IR spectroscopy, the features of the qualitative chemical composition of dried sea buckthorn fruits, as well as its oil extracts and emulsion sauces prepared with the use of oil extracts were determined. It is established that IR spectrums of sea buckthorn fruits, as well as its oil extracts and sauces prapared with the use of oil extracts include approximately 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 a level between 3365 cm-1 and 3400 cm-1 ν (OH); at a 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 a level of 2926, 2855, 1467 cm-1 – asymmetric and symmetric, scissor stretching n (C–H) of the carbon skeleton into –CH2; at a level of 1746 cm-1 – ν (C=O) stretching of carboxylic and fatty acids. Stretching of ν (C–O) ester bonds and triglycerides are characterized by three peaks with maximums of 1238, 1163 and 1099 cm-1. The viscosity of emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits of different concentrations was studied. It was found that the effective viscosity of emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits at a concentration of 10% is 2.2 times higher than that of the reference sample. It is proven that applying of the powder of dried sea buckthorn in a form of oil extract as an ingredient of the recipe of mayonnaise contributes to improve its stability. It was determined that emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits with a concentration of 10%, as close as possible to the value of the reference sample. According to the results of laboratory testing of the recipes of emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits, the high quality of sauces according to organoleptic parameters and their compliance with the requirements of current regulations have been established. The obtained results testify to the expediency and prospects of using dried sea buckthorn fruits for the technology of emulsion sauces in order to increase their nutritive and biological value, as well as like a stabilizer and emulsifier of food systems.