Year: 2026
Type: article
Abstract: Expanding the product range and improving the quality of special-purpose foods is a priority for the modern food industry and restaurant business. The relevance of innovation in the development of dishes and sauces is closely linked to the integration of processed local plant raw materials into production. This is driven by their high biological value, environmental friendliness, economic feasibility, and the rapidly growing consumer demand for therapeutic and prophylactic products. This scientific paper theoretically examines and experimentally substantiates the feasibility of implementing innovative technological approaches in the production of emulsion sauces (specifically, low-calorie mayonnasies) using lentils as a native texture stabilizer. The choice of lentils is justified by their unique chemical composition, high content of functional proteins, and their ability to bind moisture and fat into stable colloidal systems. During the study, the key quality indicators of the developed products were comprehensively analyzed, including physicochemical (acidity, emulsion stability), structural-mechanical, and microbiological properties throughout the specified shelf life. The obtained experimental data convincingly confirm the complete safety and stable quality of the developed samples, as well as their compliance with current regulatory requirements. It is proven that using lentil puree in emulsion sauce technology guarantees excellent organoleptic properties and reduces the calorie content of the product due to the partial replacement of the fat phase without loss of system stability, while simultaneously enriching it with plant protein, essential minerals, dietary fibers, and vitamins. The proposed innovative technology is scientifically substantiated, resource-saving, and highly promising for direct implementation in the menus of modern restaurant business establishments, as well as at food industry enterprises focused on the mass production of high-quality vegan and healthy food products.
Institution: Odesa National University of Technology
Language: Ukrainian
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7213386754
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