New fruit and vegetable sauces with functional properties

Abstract The article presents the relevance of paying attention to the fortification of mass consumption products and the development of new formulations of functional and preventive products. On the basis of research work on the creation of food products with desired properties, formulations and technologies of sauces with increased nutritional and biological value have been developed.Whey is used as a liquid base. The combined effect of whey and olive oil on the binding capacity of pectin has been studied. The influence of pectin in combination with whey on the consistency of sauces was investigated. The optimal amount of pectin and olive oil has been determined, providing the highest percentage of binding of heavy metal ions. The influence of whey on the ability of pectin to bind metal ions has been studied. It has been found that whey does not significantly reduce the amount of bound metal.Technological schemes for the production of fruit and vegetable sauces and regulatory technological documentation for their production have been developed. On the basis of a microbiological study, the shelf life of sauces has been established.

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