СЛАДКИЕ СОУСЫ НА ОСНОВЕ СОИ С ПОНИЖЕННЫМ СОДЕРЖАНИЕМ АНТИПИТАТЕЛЬНЫХ ВЕЩЕСТВ

SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS

Kiseleva T. F. ^a

Ulyankina NF. ^a

Khorounjina S. I. ^b

Affiliation

a Kemerovo Institute of Food Science and Technology

b Kemerovo Institute of Food Science

Copyright ©Kiseleva et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The results of the study of soya quality and soya flour obtained, as well as technological methods to reduce antinutrients in soya and its subsequent use for the production of fruit sauces are given. The sauce recipe and technology to use soya flour with reduced content of antinutrients have been developed. The physical-chemical and organoleptic characteristics and nutritional quality of foods developed have been determined.

Keywords

Soya, soya flour, antinutrients, urease activity, fruit sauce, nutritional quality

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