Flaxseed oil as a component for producing spreads of functional direction
Автор: Baigenzhinov K.A., Baikenov A.O., Muslimov N. Zh., Yessimova Zh. A.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Технология пищевой и перерабатывающей промышленности
Статья в выпуске: 1 (135), 2022 года.
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The article presents the physicochemical characteristics and fatty acid composition of unrefined flaxseed oil produced in the territory of the Republic of Kazakhstan. The possibility of using this oil as a basis for obtaining a vegetable-creamy spread for functional purposes is considered. Flaxseed oil as a valuable source of linolenic acid is widely used for therapeutic and prophylactic purposes. From the research results was revealed that the ratio of ω-6 and ω-3 in unrefined flaxseed oil is 1: 3. However, for the use of flaxseed oil rich in ω-3 as a basis for the production of spreads of a functional orientation, it becomes possible only in a composition with another vegetable oil rich in ω-6, in order to achieve a balance of fatty acid balance.
Flaxseed oil, spread, fatty acid composition, fat and oil industry, butter, polyunsaturated fatty acids ω-6 and ω-3
Короткий адрес: https://sciup.org/140293481
IDR: 140293481
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