Theoretical and experimental justification of the use of colostral oil in the development of functional product

The purpose of the research is to study the possibility of using colostral oil in the production technology of flour confectionery products having an increased biological value. The research objectives were to study biochemical composition of colostral oil; to justify the technology of production of flour confectionery using functional ingredient; to conduct a comprehensive assessment of the quality of the finished product. The objects of research were: summer and winter colostral oil, flour confectionery - "Sand" cake, developed according to a standard technological scheme (control sample), "Sand" cake, enriched with 5 % colostral oil additive (experimental samples). Physical, chemical and organoleptic indicators were determined using standard methods in accordance with normative and technical documentation. At the first stage of the research, the lipid and vitamin composition of colostral oil was determined. The possibility of using it in the amount of 5 % of raw materials mass as a functional ingredient was established. At the second stage of the research, the technology of production of flour confectionery using a functional ingredient was justified and a comprehensive assessment of the quality of the finished product was carried out. The results of organoleptic evaluation showed that the sample with a dosage of colostral oil of 5 % by weight of raw materials had had the best indicators and the highest number of the points. The identification of potential risks (hazards) was made and critical control points at various stages of the production process were identified. Accordig to the indicator of moisture control and experimental samples of sand semi-finished product were in the limits of State Standart 590-2014 requirements (control and experimental 8.2 and 10.8 %, respectively).The calculation of nutritional value showed the decrease in relative content of carbohydrates by 15.7 % and the increase in the amount of total protein by 22.2 % in experimental sample compared to control one. When analyzing fatty acid composition, it was found that the total amount of fatty acids in experimental sample was 87.9 % of the total lipids, and 83.5 % in the control sample. The shortbread enriched with functional additive contained 5.8 % more unsaturated fatty acids than the control sample. In addition, experimental sample showed an increase of 0.3 g (1 %) in the amount of linoleic acid in comparison with the control. Thus, the introduction of colostral oil into the technology of flour confectionery products improved the quality of the product, enriched it with biologically active substances.