Articles

Camelina Oil Use in the Vegetable-Based Sauce Formulation

Autors:

Natalia V. Leiberova, Lyudmila A. Donskova

Abstract:

The thesis concerns the application possibility in the sauce recipe of the unrefined camelina oil as a source of essential amino acids and polyunsaturated fatty acids (ω-3 and ω-6), phospholipids, fiber, vitamins and other biologically active substances. The research presupposition was the limited range of sauces on a vegetable basis and the prevalence on the Yekaterinburg market national cuisines sauces such as “Satsebeli”, “Tkemali”, “Pesto”, “Salsa”, which main component is fruits and vegetable raw materials. The traditional recipe component of vegetable-based sauces on the market is refined sunflower oil that causes low nutrition value and low organoleptic product characteristics. Obtained results showed the promising use of camelina oil in the honey-mustard sauce recipe due to the optimal ratio of fatty acids (Essential Fatty Acid : Monounsaturated Fatty Acid : Polyunsaturated Fatty Acid – 9 : 35 : 56), optimal composition compatibility, organoleptic characteristics improvement of the product and ready to eat meals.

Keywords:

camelina oil; sauce; recipe; biological efficiency; organoleptic properties

For citation: Natalia V. Leiberova, Lyudmila A. Donskova. The Camelina Oil Use in the Vegetable-Based Sauce Formulation. Индустрия питания|Food Industry. 2018. Vol. 3, No. 4. P. 25–29. DOI 10.29141/2500-1922-2018-3-4-2