Study of the Vaccínium vítis-idaéa pomace effect on the rheological properties of dessert sauces

Expanding consumer preferences of Russians and the popularization of European cuisine contributed to the promotion of dessert sauces on the market, which improve the taste of food and increase its digestibility. The article shows the fundamental possibility of using pomace of berry raw materials, in particular Vaccínium vítis-idaéa, in recipes for dessert sauces to increase their biological value without losing quality, the most significant components of which are rheological properties, forming consumer preferences. In addition, rheological characteristics are critical for formulation design and process optimization (achieving homogeneous mixing of components, uniform heating, etc.). The paper investigates the rheological characteristics of experimental samples of dessert sauces, developed using pomace of lingonberry. It is shown that replacing lingonberry puree with pomace in a concentration of no more than 8.00% does not significantly affect the rheological characteristics of the product. With an increase in the dosage of pomace, the organoleptic characteristics of the finished product deteriorate due to the pronounced sensation of grains of pomace and poor spreadability of the sauce.