Use of hydrolysed lentil protein in sauce technology

¹ Ural State University of Economics, Ekaterinburg, Russian Federation
² Novosibirsk Research Institute of Hygiene, Novosibirsk, Russian Federation
³ Novosibirsk State Technical University, Novosibirsk, Russian Federation

Abstract

Consumer interest in high-quality healthy eating creates a growing trend in food production. A special place in the development of new products is occupied by positions that can meet the trends of sustainability, functional significance and the use of plant ingredients recommended by WHO, as preferential in organizing a healthy diet. The study solved the expansion problem of the popular food products with high functional and biological characteristics - sauces based on modified legumes. The basis was taken from the recipes of 3 sauces containing nuts, spices and vegetables. The comparative analysis, taking into account the nutritional and biological value of leguminous raw materials, as well as organoleptic features, allowed adopting the Donskaya variety extra red lentils of the Agro-Alliance brand as the introduced ingredient. To reduce the impact of anti-nutritional factors contained in lentils and to improve the absorption of protein contained in leguminous raw materials, it was crushed, followed by enzymatic hydrolysis (Protosubtilin A-250). The resulting lentil hydrolysate was added into the base sauce formulations in different concentrations (15 to 25% by weight of the ingredient to be replaced). The choice of the final formulation was determined based on a comparative organoleptic assessment and the achievement of functional thresholds for individual micronutrients. The result of the work was the development of technology and formulations of new products rich in biologically active compounds and having an improved nutrient profile compared to basic samples.