Development of sauce technology from fermented plant-based materials for the food industry and horeca
Keywords:
Sauces, fermentation, chickpea, carrot, oat, lentil, quinoa, tomato, zucchini, barley, green peaSynopsis
The research is aimed at developing a sauce technology from fermented plant-based materials of various origins for use in the food industry and the HoReCa segment. The objects of the research were fermented legume, grain, pseudo-grain, and vegetable crops, as well as sauces prepared on their basis according to three experimental formulations. The control was a sauce prepared using traditional technology based on boiled chickpeas. Lactic acid bacteria of the species Lactiplantibacillus plantarum were used as biocatalysts during the fermentation of all types of plant substrates. An assessment of physicochemical changes in plant-based materials before and after fermentation was carried out with an emphasis on determining the pH, redox potential, titrated acidity, content of proteins, fats, total carbohydrates, and sugars. A significant decrease in pH was established, indicating the active accumulation of organic acids. At the same time, a shift in the redox potential towards a reducing environment was recorded, which is typical for anaerobic fermentation conditions, especially in samples with a high sugar content. A substantial decrease in the total content of carbohydrates, in particular sugars, was observed due to their utilization by microorganisms. The changes obtained indicate an improvement in the functional properties of plant-based materials after fermentation. The energy value of ready-made sauces based on the selected formulations was determined. It was established that samples from fermented plant-based materials have a lower energy value compared to the control, which is associated with the biochemical degradation of part of the sugars and partial cleavage of organic compounds under the effect of the enzymatic activity of microorganisms. Organoleptic evaluation showed a clear formation of new flavor profiles in sauces from fermented plant-based materials. All variants demonstrated a highly stable and homogeneous consistency. Based on the results of experimental studies, a functional sauce technology from fermented plant-based materials for the food industry and HoReCa was developed. According to the results of economic calculations, all samples of sauces prepared according to the experimental formulation had a higher level of profitability compared to the control. The results obtained confirm the feasibility of producing sauces using the developed technology based on the use of fermented plant-based materials in the food industry and the HoReCa segment, both from the standpoint of technological and functional advantages and economic efficiency.
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Chapter 8
Published
June 26, 2026
Copyright (c) 2026 Marina Serdyuk, Valentyna Bandura, Tetiana Kolisnychenko, Karina Palamarek, Olha Romanovska, Тetiana Brykova, Tetiana Marusiak, Anastasia Parashchuk
How to Cite
Serdyuk, M., Bandura, V., Kolisnychenko, T., Palamarek, K., Romanovska, O., Brykova Т., Marusiak, T., & Parashchuk, A. (2026). Development of sauce technology from fermented plant-based materials for the food industry and horeca. In O. Priss, L. Bal-Prylypko, H. Tolok, S. Tolok, I. Ustymenko, I. Bal, O. Kanishchev, V. Davydovych, L. Shevchenko, O. Semenko, N. Slobodyanyuk, O. Pylypchuk, A. Ivaniuta, N. Holembovska, V. Israelian, A. Omelian, I. Ivanova, M. Serdyuk, T. Tymoshchuk, … L. Chepurda, Advances in food technology and innovation (pp. 185-219). Scientific Route OÜ®. https://doi.org/10.21303/978-9908-845-03-6.ch8
