Development of the technology of sauces with phytogenics with high nutritional qualities

Today the issue on healthy nutrition is topical. To expand the range of products, which will allow to eliminate the deficit of essential nutrients, new types of functional materials aimed at correcting the chemical composition of foodstuffs are used. The effect of linseed cake in the recipe of the main red sauce on its enrichment with minerals, vitamins, dietary fibers and essential amino acids is studied. During the process of development of the sauces the physicochemical, vitamin and mineral, and organoleptic properties of the ingredient and its percentage are investigated. The attention is paid to the property of fiber, which absorbs harmful substances and toxins, and removes them from the body. Fiber slows down the absorption of fats and carbohydrates, and reduces cholesterol. Polyunsaturated fatty acids (Omega-3 and Omega-6) are found in the content of linseed cake. They force saturated fats that come with animal-based food to leave the body. At the same time the cholesterol is reduced, and excess weight is lost. The flaxseed cake is added together with wheat flour in an amount of 5 and 10 %. It is found out that the use of more than 10 % of flaxseed cake reduces the organoleptic properties of the product - the appearance, taste and aromatic properties are deteriorated. When adding less than 5 % of flaxseed cake, the enrichment of the sauce is insufficient; appearance, flavor and aromatic properties are not changed. The prototype with 5 % flaxseed cake additive does not solve the problem. And the prototype with 10 % of flaxseed cake additive provides the product with a sufficient amount of dietary fibers and essential amino acids. The structural and rheological, organoleptic properties of the finished product are also improved, food and biological value is increased. The optimal dosage of the additive is 10 %.