Experimental Justification for the Development of New Types of Emulsion Products for the Food Industry Enterprises
- https://doi.org/10.2991/sicni-18.2019.113How to use a DOI?
- emulsion sauces, functional ingredients, polyunsaturated fatty acids, synbiotic fermented milk complex.
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.
- © 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 -