Please use this identifier to cite or link to this item: http://elib.belstu.by/handle/123456789/20871
Title: New functional food fat and oil products with a balanced fatty acid composition
Authors: Kalnahorau, K. P.
Lamotkin, S. A.
Basharova, A. O.
Il’yina, G. N.
Keywords: пищевые продукты
масложировые продукты
жирнокислотный состав
растительные масла
майонезы
Issue Date: 2016
Publisher: BSTU
Citation: New functional food fat and oil products with a balanced fatty acid composition / K. P. Kalnahorau [et al.] // Proceedings of BSTU. No. 4. – Minsk : BSTU, 2016. – P. 134-139
Description: New functional mayonnaises with a balanced composition ω -3 and ω -6 fatty acids were developed. Raw vegetable oils (sunflower, linseed, rape seed and corn) were selected and their compositions are investigated by using gas-liquid chromatography at the first stage. The investigation, fatty acid composition of natural oils showed that none of them can’t to provide introduction of essential fatty acids into the human organism in the required quantity and right proportion. The blends of vegetable oils with a balanced composition of polyunsaturated fatty acids was calculated in the second stage. Basic physico-chemical properties of the obtained samples of blends of vegetable oils were established. In the third step, the functional mayonnaise recipes using obtained blends of vegetable oils have been developed. development types of mayonnaise were produced in the laboratory of JSC “Minsk Margarine Plant”, it was defined their physico-chemical and organoleptic ch aracteristics. It was found that the physico-chemical and organoleptic quality ratings, obtained mayonnaises meet requirements imposed on them in the fullest extent. In the fourth stage, the fatty acid composition of the obtained mayonnaises was investigated. It is found that the mayonnaise retained their fatty acid composition during manufacture and storage, and consequently their functional properties. The results of the research confirmed the possibility of the release of mayonnaise on the base of proposed blends, because they are fully meet by the physico-chemical and organoleptic quality ratings are established in the requirements of the standard STB 2286 “Mayonnaise and mayonnaise sauces. General specifications”
URI: http://elib.belstu.by/handle/123456789/20871
Appears in Collections:2016, № 4

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