Technology development and quality assessment of new fruit sauces

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Q: Is it possible to make salad dressings in a food processor?
A: Yes. Food processors are incredibly useful for making salad dressings. For creamy dressings, it can be as simple as blending olive oil, vinegar, herbs, garlic, and even Greek yogurt. This process produces a smooth emulsion that is superior to store-bought dressings.

Reference sources
Modern approaches in the production of vegetarian sauces with the addition of microencapsulated antioxidants
Authors: Veronika Vladimirovna Tarasova et al.
Publication date: 2024-05-31
Abstract: This article discusses the growing trend of vegetarianism and the demand for light sauces in modern cuisine. It highlights the importance of extending the shelf life of sauces without the use of preservatives. The study investigates the use of microencapsulated antioxidants to improve the quality of vegetarian sauces after defrosting. The authors analyze the effect of different storage conditions and freezing on the quality of sauces containing fat.
Key findings: The application of microencapsulated antioxidants significantly improves the quality of sauces after defrosting. The study shows that proper storage conditions can extend the shelf life of sauces while maintaining their nutritional value.

Abstract: This study focuses on the preparation of new fruit sauces based on cherry fruits and the incorporation of phytochromes from aromatic herbs. In the study, the quality of these sauces is evaluated by various organoleptic and physicochemical methods.
Key findings: The prepared fruit sauces exhibited spain telegram data high levels of biologically active substances, and the application of phytochromes enriched their taste and aroma. The study highlights the potential to expand the range of existing fruit sauces.
Multivariate curve resolution applied to near-infrared spectroscopic data acquired throughout the cooking process to track evolving Bechamel sauces
Authors: Sonia Nieto-Ortega et al.
Publication date: 2022-12-20
Citation Token: ( Nieto-Ortega et al., 2022, pp. 881–896 )
Abstract: This paper presents a method for monitoring the cooking process of Bechamel sauces using near-infrared spectroscopy. The study applies multivariate curve fitting to analyze the evolving chemical composition of sauces during cooking.
Key findings: The method successfully tracked changes in sauce composition, providing information on the cooking process and potential quality control measures for sauce production.
Study of organoleptic quality characteristics of sauces from secondary aquatic biological resources
Authors: Olesia Yakubova et al.
Publication date: 2023-03-22
Citation Token: ( Yakubova et al., 2023 )