DEVELOPMENT OF TECHNOLOGY OF SAUCES WITH VEGETABLE HYDROCOLLOІDS

Abstract

The article analyzes modern trends in a healthy lifestyle, emphasizing the importance of a balanced diet, which stimulates the development of functional products to eliminate the deficiency of essential substances and prevent diseases. In this context, the creation of sauces with plant additives, such as gum arabic and flax meal, opens up new opportunities for increasing their nutritional value and biological activity. The study is devoted to improving the technology of red basic sauce by adding gum arabic – a natural polysaccharide from acacias, which acts as a stabilizer and source of fiber, and flax meal – a product of flax seed processing, rich in proteins, polyunsaturated acids (Omega-3, Omega-6) and trace elements. Gum arabic improves the texture and stability of the product, preserving its taste, while eggplant powder and flaxseed meal enrich the sauce with vitamins, amino acids, and fiber, promoting intestinal health and cholesterol regulation. Traditional red basic sauce is characterized by a low content of fiber, vitamins and minerals, which limits its functionality. The paper proposes to modify the recipe by adding gum arabic (2.5 g), eggplant powder (3 g), and flaxseed meal (2.5–5 g per 1000 g of product) with particles of 0.06–0.1 mm, which ensures optimal release of nutrients without compromising taste. Experiments have determined the limits of the introduction of additives: smaller doses are insufficient for enrichment, and larger doses lead to an oily aftertaste. Two recipes have been developed with sautéing vegetables, adding meal to flour and cooking with broth. Organoleptic evaluation revealed the superiority of recipe 1 (5 g of meal) in taste, aroma and consistency, with preservation of quality for 20 days at 5°C. The proposed technology increases the nutritional value of the sauce, improves its rheological properties and makes the product competitive in the healthy food segment. The use of secondary raw materials, such as flaxseed meal, supports the principles of sustainability and economic feasibility, opening up prospects for innovation in the food industry.