Devising a technology for hot thermostable sauces based on dairy raw materials

The object of this study is the production of hot thermostable sauces based on dairy raw materials, as well as their thermogravimetric and rheological indicators, and changes during storage. The principal task addressed in the study is to devise industrial technology for hot thermostable sauces, which requires ensuring the stability of their structure at all stages of the technological process. The devised sauce technology involves the formation of an emulsion structure and its stabilization by introducing modified waxy corn starch and xanthan gum with subsequent pasteurization of the sauce at temperatures of 87–90°C. Comparative analysis of SEM photographs of starch before and after heat treatment confirms its thermal stability, which is manifested in the integrity of starch grains and an undamaged shell. All sauce components are integrated into a single matrix, which contributes to the stability of the final product. The thermogravimetric and rheological indicators of the sauce and their changes during storage were investigated. During storage, there is a redistribution of the amount of free and bound water: from 39% to 36% and from 26% to 29%; the viscosity of the sauce and the shear stress increase accordingly. Sauces are structured food systems, demonstrating typical non-Newtonian behavior. The approximation of the curves of storage modulus (G') and loss modulus (G'') at high values of angular frequency indicates the presence of cross-linked polymers. A distinctive feature of the experimental results is that the determined thermogravimetric and rheological indicators are the basis for substantiating the shelf life of sauces. Devising a new technology could make it possible to expand the range of existing sauces and enable their industrial production. It is also the basis for the further development of the ready-to-eat segment, where sauces are a component of meals