The development of sauces formulations using amaranth flour

The purpose of the research was to study the possibility of using non-traditional raw materials (amaranth flour) in the production of sauces for public catering establishments. The tasks set for the substantiation of the replacement of wheat flour for amaranth in dishes (products) cooked at public cater- ing establishments and the development of recipes for dishes (products) using amaranth flour, determination of organoleptic and physical and chemical parameters of sauces; the deter- mination of biological value and vitamin and mineral composi- tion of sauce have been accomplished. The subjects of the research were milk sauce (sour cream, sour cream with toma- to) with wheat flour (control samples); milk sauce (sour cream, sour cream with tomato) with wheat and amaranth flour (50:50); milk sauce (sour cream, sour cream with toma- to) with amaranth flour. To determine the quality indicators of finished products, standard methods of the research were used: the method of organoleptic evaluation of the quality of public catering products; the mass fraction of solids was de- termined by drying method; mass fraction of fat - by extrac- tion-weighting method; the content of amino acids, vitamins and minerals was determined by calculation method...