DEVELOPMENT OF A NEW RECIPE FOR MEDIUM-CALORIE MAYONNAISE BASED ON A COMPOSITION OF SUNFLOWER AND PUMPKIN OILS

ABSTRACT

The article is devoted to the development of a mayonnaise recipe based on sunflower and pumpkin oils, taking into account modern trends in the development of healthy nutrition. The beneficial properties of sunflower and pumpkin oils are considered, such as the content of polyunsaturated fatty acids and vitamins, as well as their effect on health. Experiments have shown that the resulting product has a creamy texture and pleasant taste, as well as high nutritional value due to the composition of oils. The results of the study confirm the possibility of creating tasty and healthy sauces based on local plant ingredients, which promotes diversity in cooking.

АННОТАЦИЯ

Статья посвящена разработке рецептуры майонеза на основе подсолнечного и тыквенного масел, учитывающей современные тенденции развития здорового питания. Рассматриваются полезные свойства подсолнечного и тыквенного масел, таких как содержание полиненасыщенных жирных кислот и витаминов, а также их влияние на здоровье. Проведенные эксперименты показали, что полученный продукт обладает кремообразной текстурой и приятным вкусом, а также высокой питательной ценностью благодаря композиции масел. Результаты исследования подтверждают возможность создания вкусных и полезных соусов на основе местных растительных ингредиентов, что способствует разнообразию в кулинарии.

Keywords: mayonnaise, oil, sunflower oil, recipe, using, fatty acids, pumpkin oil, essential.

Ключевые слова: майонез, масло, подсолнечное масло, рецептура, применение, жирные кислоты, тыквенное масло, эфирные.

Introduction: Mayonnaise is a fat emulsion product, which is used as an additive to improve the digestibility and taste of food, and as an ingredient in the preparation of various foods [1].

Mayonnaise is ointment-like finely dispersed "oil-water" type emulsions, which is prepared by adding emulsifiers, stabilizers, flavoring agents, thickening agents, aroma and flavoring agents to refined, deodorized vegetable oils [2]. Mayonnaise has a long history, it was originally consumed as a sauce by the inhabitants of the Mediterranean island of Monerque. The sauce is made with olive oil grown on the island, turkey egg, lemon juice and red pepper. Until now, mayonnaise has become very popular, and its name has become the general name of all sauce products containing vegetable oil, eggs and vinegar (or lemon juice) [3].

The composition of mayonnaise consists of oily and watery phases, and the oily phase mainly contains vegetable oils and fat-soluble components. The aqueous phase contains water and substances soluble in it [4].

The main component of mayonnaise is liquid vegetable oils, and the oils in the recipe directly determine its organoleptic, physico-chemical and nutritional properties. The mayonnaise recipe can be organized with one oil or with a combination of several oils [5].

Taking into account the above, it was aimed at developing a mayonnaise recipe based on the composition of sunflower and pumpkin oils.

Pumpkin has been grown in Uzbekistan since ancient times. Pumpkin is one of the promising and rare crops of our agriculture, because its fruits and seeds are used as feed and food products, as well as food additives, medicines and cosmetics.

Pumpkin oil is an excellent source of antioxidants such as polyphenols, tocopherols, carotenoids and essential fatty acids, which prevent diseases and promote health. The average concentration of lipids in pumpkin seeds is 35-45%, and their fatty acid composition includes oleic (23.9%) and linoleic (53.3%) acids.

Many clinical studies have shown a connection between the consumption of pumpkin oil and the reduction of total cholesterol, which is due to the high concentration of phytosterols in the oil.  Studies have shown that tocopherols in pumpkin oil have properties that protect the body from DNA damage, high blood pressure, and diabetes.

Pumpkin oil contains many biologically active phosphates that provide cells with energy, nucleic acids that rejuvenate and restore body cells, regulate their growth and prevent aging. Taking into account these aspects, it is appropriate to include it in the recipe of mayonnaise, which is calculated from fatty products consumed daily.

Sunflower and cottonseed oils are mainly used in the production of mayonnaise in Central Asia. There are also mayonnaises made from safflower, soybean, rapeseed and other vegetable oils, but they are also added depending on the availability of the raw material source. Today, the production of non-traditional vegetable oils, for example, oils obtained from pumpkin oil, has become quite popular. It is necessary to include such oils in the composition of daily mayonnaise on a scientific basis.

The purpose of the research work: to develop a new recipe and technology for the production of medium-calorie mayonnaise based on a composition of sunflower and pumpkin oils.

Object of research: as an object for the research work, the “Palov Kadu-268” and “Baxodir” varieties of pumpkin grown in the Namangan region were used. Pumpkin seeds of the varieties “Palov Kadu-268” and “Baxodir” were purchased from the local market. Table 1.1 lists the main physico-chemical indicators of pumpkin seeds. Refined, elegant, deodorized sunflower oil, powdered milk, chicken eggs, sugar, salt, lemon, cheese, 80% acetic acids are obtained from department stores.

Table 1.1

The main physico-chemical indicators of pumpkin seeds

As can be seen from the data in Table 1.1, when the physicochemical indicators of the two varieties of pumpkin being compared were studied, it was found that the variety “Palov Kadu-268” was high in oiliness compared to the variety “Baxodir”. It can be seen that the values of the indicators do not have a specific value, that is, they are variated in a certain range. This is due to the season in which pumpkin crops are grown, the storage conditions and the soil-climatic and weather conditions in cultivation.

Research methods. Experiments for the preparation of mayonnaise paste were carried out in the educational laboratory “food technology” of the Namangan Institute of engineering and technology. Experiments used the RHB-2902 brand blender from the firm Redmond as a mixer.

Organoleptic and physico-chemical indicators of mayonnaise, which is Taylor, were determined according to GOST 31762-2012 [6].

Perekis number (PS), free fatty acids, iodine number, pH and viscosity [7] are defined according to standard methods .

The results obtained and their discussion. The fatty base of mayonnaise, enriched with essential fatty acids, was formed from vitamin-rich pumpkin oil and widely used sunflower oil.

We conducted studies on the enrichment of mayonnaise with highly unsaturated fatty acids. To do this, mixtures of sunflower and pumpkin oil were added to the recipe for mayonnaise" Provаnsal". We initially studied the fatty acid composition of the above-mentioned oils in the literature analysis. The results of the study obtained in the literature reviews are presented in Table 2.1 [4].

Table 1.2.

Fatty acid content of the oils used in the experiments

It can be seen from table 1.2 that the amount of unsaturated fatty acids in pumpkin oil was 80.19% and 89.3% in sunflower oil. Oleic acid (38.42%) and linoleic acid (67.85%) were found to be the most in sunflower oil. Linolenic acid was equal to the highest value (678.5) in sunflower oil. These acids are also called essential or essential fatty acids. At the same time, the content of saturated fatty acids in pumpkin oil is slightly higher than others, among which palmitic and stearic acids can be noted.

It is known that oils containing a lot of oleic and palmitic acids (for example, cottonseed oil, the sum of these acids reaches 50%) are the least prone to polymerization (drying) and oxidation. Only pumpkin seed oil contains the maximum amount of oleic and palmitic acids - 49.1%.

Analyzing the above information, we created a mayonnaise recipe with optimal properties. "Provansal" mayonnaise was used as a control in the study. We used a combination of sunflower and pumpkin oils as a fatty component instead of sunflower oil in the "Provansal" mayonnaise recipe.

The physico-chemical parameters of the used oils are presented in table 1.3. We added a chicken egg as an emulsifier. The prepared mayonnaise recipe is presented in table 1.4.

Table 1.3

Physico-chemical parameters of oils included in mayonnaise recipe

Table 1.4

Recipe of mayonnaise enriched with pumpkin oil

As can be seen from table 1.4, sunflower oil was mixed with pumpkin oil, which increased the mass fraction of essential fatty acids in the resulting product, which in turn improved the biological and nutritional value of mayonnaise. The dispersity of the offered mayonnaise is not less than "Provencal" mayonnaise.

Mayonnaise with a fat content of 50% was prepared in laboratory conditions according to the recipe given in table 1.4 (pictures 1.1).

Picture 1.1. Preparation of mayonnaise in laboratory conditions

For this purpose, first, according to the recipe, the specified amount of water was put into the mixer. Then the prepared mustard solution, eggs, sugar and salt were added to it and mixed. Then a mixture of sunflower and pumpkin oil was added and mixed until a homogeneous emulsion was formed. After the homogenization of the mayonnaise paste was completed, acetic acid was added, lemon juice was added to the "Lemon" mayonnaise, melted cheese was added to the "Cheese" mayonnaise and the mixing was continued. The finished mayonnaise paste was packed in glass jars and placed in the refrigerator. Then the organoleptic and physico-chemical parameters of the obtained mayonnaise were determined.

The organoleptic indicators of mayonnaise prepared in laboratory conditions were determined. For this purpose, a tasting commission group consisting of 7 professors and teachers of the "Food Technology" department was formed. They evaluated the organoleptic, i.e., taste, smell, color, and consistency parameters of mayonnaise prepared on the basis of 3 different recipes in a 10-point system. Evaluation of organoleptic indicators of mayonnaise prepared in laboratory conditions. The results obtained by the Tasting Commission group are presented in tables 1.5 and 1.6.

Table 1.5

Mayonnaise prepared in laboratory conditions organoleptic indicators

Table 1.6

Mayonnaise prepared in laboratory conditions evaluations of organoleptic parameters by the tasting commission group

According to the conclusions of the tasting commission group, "Lemon" and "Cheesy" mayonnaise prepared in laboratory conditions are higher in terms of organoleptic indicators compared to the control mayonnaise, as well as the biological and nutritional value of the offered mayonnaise is increased, and the dispersity of mayonnaise is not less than the control mayonnaise. was determined.

Physico-chemical indicators of mayonnaise prepared in laboratory conditions were determined. The obtained results are presented in table 1.7.

Table 1.7

Mayonnaise prepared in laboratory conditions physical and chemical indicators

It can be seen from the data in table 1.6 that all analyzed mayonnaises meet the requirements of UzDSt 2901-2014 in terms of quality indicators.

Conclusion, it can be said that adding a mixture of sunflower and pumpkin oils instead of sunflower oil to the mayonnaise recipe leads to an increase in the amount of essential fatty acids in it. In particular, the preventive properties of mayonnaise increase, and its organoleptic indicators are improved. This makes it possible to recommend the proposed recipe for wide use in the production of mayonnaise.

References:

1. Gaipova S., Abdurakhimov A., Ruzibayev A. Formulation of Mayonnaise Recipe Enriched with ω-6 and ω-3 Acids and Stabilization of its Storage Period //Journal of Pharmaceutical Negative Results. – 2022. – С. 476-486.
2. Gaipova S. et al. Formulation of mayonnaise recipe enriched with biological active compounds of sesame cake //IOP Conference Series: Earth and Environmental Science. – IOP Publishing, 2021. – Т. 939. – №. 1. – С. 012085.
3. Widerström E., Öhman R. Mayonnaise: quality and catastrophic phase inversion. – 2017.
4. Gaipova S., Abdurakhimov A., Ruzibayev A. Formulation of Mayonnaise Recipe Enriched with ω-6 and ω-3 Acids and Stabilization of its Storage Period //Journal of Pharmaceutical Negative Results. – 2022. – С. 476-486.
5. Hryshchenko, Ihor & Kravchuk, Nadiia & Zborovska, Olena. (2019). Innovative Technologies of Mayonnaise Sauce. Restaurant and hotel consulting. Innovations. 2. 248-259.
6. ГОСТ 31762-2012 Майонезы и соусы майонезные. Правила приемки и методы испытаний. 
7. AOAC: Official methods of analysis of AOAC international 18^th Ed., AOAC Press, Arlington, USA, 2006
8. Азнаурьян МЛ., Калашева Н.А. Современные технологии очистки жиров, производства маргарина и майонеза. — М.: 1999.
9. Байгарин Е.К., Морина Э.В., Горшунова К.Д., Комиссаров М.В., Нечаев А.П. Разработка технологии майонезных соусов 25, 15 и 10%-ной жирности, обогащенные токоферолом, про- и пребиотиками // Масложировая промышленность. - №3. - 2011. - с.47
10. Sodikova S. Using sweet sorghum syrup as a sweetener //Universum: технические науки. – 2023. – №. 12-8 (117). – С. 11-13.
11. Abdurazzakovna S. S., Odilovich D. K. Research of physicochemical parameters of sugar sorghum juices //scientific and technical journal of namangan institute of engineering and technology.
12. Eshonturaev A., Sodiqova S. Analysis of raw material sources for a plant-based milk alternative from almonds //E3S Web of Conferences. – EDP Sciences, 2024. – Т. 486. – С. 02013.