QUALITY AND STORABILITY OF CULINARY SAUCES MADE FROM LOCAL FRUIT AND VEGETABLE RAW MATERIALS AFTER THERMAL PRESERVATION UNDER NEAR-CRYOSCOPIC COOLING CONDITIONS
Introduction. The development of assortment, increase in the use value of products is of high priority for the organization of social catering, in particular, through the use of culinary sauces. However, the assortment of sauces with fruit and vegetable raw materials in their composition is limited; ensuring safety production technologies have not been developed; their quality has not been assessed. All these factors determined the scientific task of the study. Materials and methods. Recipe composition of culinary sauces on the basis of red, white, sour cream, milk sauces with local fruit and vegetable raw materials in a pureed form (carrots, pumpkin, red beets, zucchini, cabbage, cherry plum, black currant, chokeberry). Thermal preservation method of near-cryoscopic cooling at a temperature of minus 2 ± 0.5 °C for 30 days. Results. The optimal concentration of pureed fruits and vegetables under study in the composition of the sauces (from 5 to 30 %) and their selectivity depending on the sauce type were established. The mass frac-tion of soluble nutritive and biologically active substances in the purees ranges from 3.5 to 12.6 %.The storability of sauces without a significant change in microbial contamination amounts to 15 days (based on white sause) and 25 days (based on red sauce) and 30 days without any changes in organoleptic indicators. Purees favourably influence the shelf life as well as have an anti-delamination effect. Conclusions.The use of fruit and vegetable purees in the composition of culinary sauces is promising because it allows us to expand the assortment and to increase use value. 17 developed recipes and technologies were recommended for the use. Storage of sauces under near-cryoscopic temperature conditions ensures high degree of safety in a centralized production.