APPLICATION OF MUSTARD PROCESSING PRODUCTS IN MAYONNAISE PRODUCTION TECHNOLOGIES

Authors

  • M.M. Rusakova Volgograd branch of MGGEU
  • G.G. Rusakova Volgograd State Technical University
  • N.I. Lebed Federal Research Centre of Agroecology amelioration and protective afforestation RAS
  • N.F. Tsybenko Volgograd State Technical University
  • M.B. Lebed Federal Research Centre of Agroecology amelioration and protective afforestation RAS

Keywords:

mayonnaise, mustard powder, essential mustard oil, toxicity, mustard flavor, quality of the finished product

Abstract

The work presents the composition and properties of mustard powder used in the production of mayonnaise according to traditional technologies. To expand the range of food additives using essential mustard oil, formulations have been developed for its use as a flavoring agent in the composition of Natural Mustard Flavor. The analysis of the ingredient “Natural mustard flavoring” used in the food industry was carried out from the point of view of the mechanism of the negative impact of its component - essential mustard oil on human health. The data on the possibility of replacing mustard powder in mayonnaise formulations with “Natural mustard flavoring” and essential mustard oil are presented and analyzed. According to the results of a comparative analysis of data on the technologies and mechanisms of food chemistry, the advantage of using mustard powder over mayonnaise flavoring natural mustard was revealed.

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Published

2019-11-15

Issue

Vol. 6 No. 4 (2019)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2019 M.M. Rusakova, G.G. Rusakova, N.I. Lebed, N.F. Tsybenko, M.B. Lebed

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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