Impact of prebiotic additives composition on technological and sensory properties of dressings in horeca sector

Abstract

The object of the study is the process of forming the quality characteristics of emulsion sauces-dressings for the HoReCa system, enriched with prebiotic additives. The problem of rationalizing the stability and improving the organoleptic profile of model emulsion systems for sauces-dressings containing valuable hemp oil, prone to oxidation due to the content of ω-3 polyunsaturated fatty acids, is considered. The concentration of prebiotic additives in the model emulsion system of the sauce-dressing is justified (inulin – 3.5%, oligofructose – 4.0%). It was established that the combined use of these additives not only stabilizes the consistency of the product, but also significantly reduces bitterness (by 44%) and increases the creaminess of the texture (by 21%) compared to the control sample. This phenomenon is due to the complex effect of prebiotic additives, which exhibit both stabilizing and antioxidant activity. The mechanism of action consists in modulating the rheological properties of the system by changing the interfacial tension and forming additional water-binding complexes. In parallel, selective binding of free radicals is observed at the interface of the oil and water phases, which inhibits the processes of lipid oxidation. Such structural changes lead to increased stability of the emulsion and improvement of its textural characteristics. A feature of the obtained results is an integrated approach that combines improved sensory qualities with increased stability of the finished product. Economic calculations confirm that the increase in the cost of the sauce-dressing of the proposed composition by 21% is compensated by the possibility of premium pricing and reduced logistics costs for sales. Practical application of the results allows developing health dressings with improved consumer qualities, adapted to the requirements of the modern catering market.