This study aimed to recover β-carotene from peels produced as a by-product during the industrial processing of pumpkins using high-efficiency technology that produces no waste and is harmless environment. β-Carotene extraction pumpkin peel was carried out by maceration ultrasound-assisted technique, with sunflower oil instead n-hexane an environment-friendly solvent. Influence lecithin:PGPR (po...

Rheological measurements are used in the food industry to determine physical characteristics of raw materials, as well semi-finished and finished products. We aimed study effects ingredients homogenization parameters on rheological properties mayonnaise prepared with pumpkin rice oils, various honeys.
 Mayonnaise samples were non-traditional ingredients, namely cold-pressed seed oil, refin...

The relevance of the issue considered in paper follows from current state development public catering, when recipe components industrial production (sauces, seasonings, marinades, semi-finished products, etc.) are replaced by products produced at enterprises food industry. technology and formulations fat oil emulsion nature - mayonnaise, enriched with biologically active additives high nutritio...

(1) Background: In this study, the potential use of Dioscorea rotundata hydrocolloids was evaluated to develop low-fat mayonnaise. (2) Methods: The effect different concentrations on physicochemical, microstructural, and rheological properties mayonnaise evaluated. (3) Results: Physicochemical analyses showed pH values that were stable over time but decreased with increasing hydrocolloid concen...

Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) high protein content and can act good emulsifier for of mayonnaise. The purpose this study was to evaluate low-fat using WPC based on pH, moisture content, viscosity, content. materials used are egg yolk, sunflower seed oil, vinegar, WPC, other complementary materials. This labora...