USE OF SOY FIBER AS A SOURCE OF DIETARY FIBER IN THE RECIPE OF EMULSION-TYPE SAUCES

Abstract

With taking into acoount global nutrition trends and growing interest in healthy lifestyles, there is an increasing demand for products with reduced undesirable components but enhanced nutritional value. It is commonly believed that cold sauces are high in calories and not particularly beneficial due to their significant fat content. This research paper highlights the relevance of fiber use in developing a range of emulsion-type sauces. For the model system creation, corn oil is used in the amount of 37-39%, which provides the stability of cold sauces by preventing the separation of oil and water; egg powder 1.0-2.0%, which allows obtaining sauces with properties that preserve quality without separation for extended periods; skimmed milk powder 2.0-2.5% – for emulsion stability, texture improvement, flavor enhancement, and extending the cold sauce shelf life; white sugar 1-2% – as a flavor additive and preservative; drinking water 45-46%; and corn starch in the amount of 1-2%, which can make the sauce more stable and convenient to use while helping to stabilize the emulsion. The innovative aspect in cold sauce production technology is the use of fiber. Adding soy fiber to the recipe in the amount of 1.5-2.5% improves the sauce texture, provides homogeneity throughout its entire shelf life. This allows achieving the desired sauce consistency without use artificial stabilizers. Additionally, it is important that soy fiber contains ballast substances and residual soy protein, which are valuable from the perspective of biological benefits and healthy diet principles. The fiber, which it contains belongs to dietary fibers and can be used as an additive to enrich products with ballast substances. Protein residues, in turn, open prospects for developing various functional and technological approaches.