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Influence of plant-based ingredients on the sensory and physicochemical indicators of salad dressing
(Kyiv : NUHT, 2023) Dudarev, Igor
A healthy lifestyle and consumption of healthy food is becoming widespread. Scientists and manufacturers pay attention to the development of innovative low-calorie food from plant-based raw materials with low fat content. Mayonnaise, which is a high-fat and high-calorie food, is the most popular salad dressing. Recipe development for mayonnaise analogues, which do not contain animal-based ingredients and are also enriched with useful nutrients, is extremely relevant. The purpose of the research is to determine the influence of plant-based ingredients on the sensory and physicochemical indicators of salad dressings and optimize their recipes. The linear programming method was used to optimize the recipes. The methods of sensory analysis and expert method were used to determine sensory properties and quality of the developed salad dressings. The weighting coefficients of the sensory indicators of bean salad dressings were determined. According to experts’ opinion, consistency, appearance and taste are the most important sensory indicators of salad dressings. The recipes of salad dressings were optimized by the content of protein, fat and carbohydrates. The developed salad dressings contain common beans, oat milk, freeze-drying fruit and vegetable powders, chicory paste. Plant-based ingredients enriched salad dressings with useful nutrients and provided them with high sensory properties. The developed salad dressings have uniform and thick purée texture, and pleasant taste and aroma. The physicochemical indicators of salad dressings were determined, in particular titratable acidity, fat and moisture content. The developed salad dressings expand the range of products from plant-based raw materials and can be positioned as healthy food. They can be used as low-calorie and low-fat analogues of mayonnaise.
Comparison of properties of plant-based milk and cow’s milk
(NUFT, 2024) Dudarev, Igor; Moroz, Iryna; Shemet, Vasylyna; Hulai, Olha
Consumers are increasingly choosing foods that contain plant-based dairy analogues that are affordable and have high nutritional value, including macro and micronutrients and vitamins. Plant-based milk mimic the taste and consistency of cow’s milk. Plant-based milk contain no hormones or antibiotics compared to animal milk. Physical, chemical and sensory properties of plantbased milk (soy, rice-almond, rice-coconut, and oat) available on the Ukrainian market were determined and compared with those of local cow’s milk. Plant-based milk was an opaque homogeneous liquid of beige color with different tinting and it had a pleasant sweet taste with an aftertaste of raw materials. Plantbased milk had an appearance and consistency similar to cow’s milk. Titratable acidity of plant-based milk did not exceed 21 °T. Titratable acidity of cow’s milk was 16—18 °T. Dry matter content of plant-based milks was in the range of 8.73—9.83%. Dry matter content of cow’s milk was 11.63—12.52%. Density of plant-based milk was in the range of 1027—1032 kg/m3 . Density of cow’s milk was 1028—1029 kg/m3. Protein content of plantbased milk was 2.31—5.12 g/100 ml. Fat content of plant-based milk was 1.5—3.0 g/100 ml. Carbohydrate content of plant-based milk was 2.53—8.01 g/100 ml. In cow’s milk, the protein, fat and carbohydrate contents were 3.34—3.63 g/100 ml, 2.4—2.5 g/100 ml and 4.72—4.74 g/100 ml, respectively. Caloric content of plant-based milk was 46.2—64.2 kcal/100 ml. In plantbased milk, concentration of Ca2+ ions was 682—1058 mg/l and concentration of Mg2+ ions was 96—140 mg/l, which was lower than in cow’s milk. Plant-based milks are not full substitutes for cow’s milk, and their recipe composition needs to be balanced to provide the human body with the necessary nutrients.

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