Kuzmin, OlegBohomol, AnnaKuzmin, Anton2022-02-072022-02-072019Kuzmin, O. Evaluation of the prospects of using kumquat in sauces technology / O. Kuzmin, A. Bohomol, A. Kuzmin // Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness : Proceedings of the 7th International Specialized Scientific and Practical Conference, September 13, 2018. – Kyiv : NUFT, 2019. – P. 22–29.https://dspace.nuft.edu.ua/handle/123456789/37057The purpose of the work is to study the antioxidant properties of water-alcohol infusions from citrus fruits and to determine the feasibility of their application in the technology of sauces. The theoretical expected value of redox potential (RP) Ehmin is obtained for monitoring and has a value of 198,0 mV, the maximum value of 450,0 mV (infusion of lemon pulp) is characteristic of plant water-alcohol infusions. The actual measured of RP Ehact – from 114,0 mV (control) to 298,0 mV (infusion of pulp lemon). At the same time, the minimum value of the recovery energy (RE) is – 84,0 mV and is characteristic for control, and the greatest value of 205,0 mV is the water-alcohol infusion from the kumquat peel. The pH level for water-alcohol infusions ranges from 3,50 (lemon infusion pulp) to 5,90 (infusion of lemon peel), the extracts have an acidic medium. According to the results of research, water-alcohol infusions are grouped according to the antioxidant activity – according to RE: extracts with average activity (from 100 to 200 mV) – mandarin, lemon, orange, grapefruit infusion; extract with high activity (from 200 mV and above) – infusion of kumquat.enwater-alcohol infusioncitrussauceredox potentialводно-спиртовий настійцитрусовісоусокисно-відновний потенціалкафедра технології ресторанної і аюрведичної продукціїThesis