INVESTIGATION OF QUALITY INDICATORS OF SAUCES USING ALTERNATIVE PROTEINS FOR MILITARY NUTRITION
DOI:
https://doi.org/10.32782/tnv-tech.2025.1.29Keywords:
alternative protein, standard, quality parameter optimization, pumpkin seed meal isolate, military nutritionAbstract
Setting objectives. The dietary regimen of military personnel, especially under garrison conditions, necessitates enrichment with supplementary protein sources and diverse food options. The developed aioli sauce, formulated with pumpkin seed oil and pumpkin seed meal protein isolate, presents a promising solution to address these nutritional requirements, as a balanced and varied diet is crucial for the health, strength, and combat readiness of personnel.This scientific study investigated the potential for producing aioli sauce based on pumpkin seed oil and stabilizing the emulsion with an alternative protein – pumpkin seed meal protein isolate.Research results. In the course of the study, several recipe variations of aioli were developed with different contents of pumpkin oil (from 50% to 75%) and pumpkin seed meal protein isolate (from 50% and 75%) and full substitution (100%) of egg powder in the recipe, which underwent a comprehensive evaluation. That is, samples with substitution of oil and egg powder for M1 (50%), M2 (75%) and M3 (100%) for pumpkin seed oil and pumpkin seed meal protein isolate were investigated. The protein isolate from pumpkin seed meal contributed to the stabilization of the emulsion, with the best results shown by the sample with the introduction of 75%. Organoleptic analysis confirmed the positive impact of pumpkin seed oil on the sauce’s palatability and aroma.Specifically, the addition of the oil imparted a delicate nutty flavor and subtle sweetness to the aioli, harmoniously complementing the traditional garlic aroma. The formulation with a 50% pumpkin seed oil content received the highest sensory evaluation scores, characterized by its well-balanced flavor, pleasant aroma, and smooth texture. Fatty acid composition analysis revealed that the aioli sauce sample with a 75% pumpkin seed oil content exhibited an optimal ω-3 to ω-6 fatty acid ratio of 1:4, aligning with recommended guidelines. The physicochemical properties (viscosity, emulsion stability, and acidity) of the experimental samples were determined using standard methods: viscosity was measured with a vіscometer, emulsion stability was assessed by centrifugation, and acidity was determined by titration. Microbiological analysis encompassed the enumeration of total microorganisms, coliform bacteria, and Staphylococcus aureus. Throughout the 28-day storage period, all experimental aioli sauce samples produced using pumpkin seed oil demonstrated compliance with microbiological safety standards.Conclusions. Based on the findings obtained, it can be concluded that pumpkin seed oil shows promise as a raw material for the development of emulsion-type sauces with enhanced organoleptic characteristics and improved biological value.
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