Articles

Development of the New Adjika Sauce Brand

Authors:

Golub O.V., Miller J.Yu., Tyapkina E.V., Shabanova T.A.

Abstract:

To solve the taste improvement problem of vegetable products a man can use different sauces. The article reveals the development specifics of the new type of adzhika with original organoleptic characteristics based on puree (semi-finished product) from the local red currant berries. In the work process the scientists used modern standard methods of research and results processing. They revealed the basic recipe composition of adjika. The raw materials selected for the experiment met the requirements of the existing regulatory documentation. The study proved the possibility of using the hydro-mechanical dispersion method to obtain puree from quick-frozen red currant berries with high organoleptic, and physical and chemical quality indicators. The optimality estimation criterion for the components selection while developing new recipes was the balance determination of the organoleptic characteristics by the scoring method. The best sample seems to be the one received the following appraisal: 0.50 points for appearance; 0.46 for color; 1,37 for texture; 0,94 for smell; 1.41 points for taste and aftertaste. The new products composition, %: fresh siliquose chili pepper – 53.3; mashed red currant berries – 21.5; salt – 2.3; coriander – 2.0; white sugar – 0.75; fresh garlic – 0.03; fresh horseradish – 0.025; cinnamon – 0.015. A man defined 2.5 % as losses and waste ratio in the adzhika manufacture for mashed potatoes (semi-finished) from the red currant berries; suggested new products manufacturing technology consisting of the following stages: recipe components preparing; chili puree and red currant berries mixing, mixture boiling; remaining ingredients adding; cooking; packing, capping and sterilizing. The paper determined organoleptic, and physical and chemical parameters of the new sort adjica quality. The product aim is to update and expand the range of sauces.

Keywords:

hot sauce; vegetable sauce; red currant