Proceedings of the 2nd International Scientific conference on New Industrialization: Global, national, regional dimension (SICNI 2018)

Experimental Justification for the Development of New Types of Emulsion Products for the Food Industry Enterprises

Authors
O.V. Feofilaktova, L.A. Kokoreva, E.V. Krukova
Corresponding Author
O.V. Feofilaktova
Available Online January 2019.
DOI
https://doi.org/10.2991/sicni-18.2019.113How to use a DOI?
Keywords
emulsion sauces, functional ingredients, polyunsaturated fatty acids, synbiotic fermented milk complex.
Abstract

he observed imbalance in the food patterns of the population has become a prerequisite for the research. The optimal object for the correction of micronutrient deficiency is emulsion sauces, which allow for changing the formulation by incorporating functional ingredients and improving their digestibility. In the course of research, data confirming the feasibility of making emulsion sauces using a complex of oils which contain the optimum ratio of omega-3 and omega-6 polyunsaturated fatty acids and are enriched with a functional ingredient in the form of a symbiotic fermented milk complex as a fatty basis, have been obtained. These functional ingredients are capable of preventing cardiovascular diseases and dysbiotic conditions. During the experimental studies based on an assessment of organoleptic and physicochemical quality indicators, the optimal quantities and ratios of physiologically functional ingredients introduced have been set.

Copyright
© 2019, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 2nd International Scientific conference on New Industrialization: Global, national, regional dimension (SICNI 2018)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
January 2019
ISBN
978-94-6252-654-9
ISSN
2352-5398
DOI
https://doi.org/10.2991/sicni-18.2019.113How to use a DOI?
Copyright
© 2019, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - O.V. Feofilaktova
AU  - L.A. Kokoreva
AU  - E.V. Krukova
PY  - 2019/01
DA  - 2019/01
TI  - Experimental Justification for the Development of New Types of Emulsion Products for the Food Industry Enterprises
BT  - Proceedings of the 2nd International Scientific conference on New Industrialization: Global, national, regional dimension (SICNI 2018)
PB  - Atlantis Press
SP  - 558
EP  - 561
SN  - 2352-5398
UR  - https://doi.org/10.2991/sicni-18.2019.113
DO  - https://doi.org/10.2991/sicni-18.2019.113
ID  - Feofilaktova2019/01
ER  -