INVASTIGATION OF FATTACIDIC COMPOSITION AND PHYSICO-MECHANICAL INDEXES OF DRY MILK MANYCOMHJNTNT MIXTURES

Authors

  • Antonina V. Minorova Інститут продовольчих ресурсів НААН
  • Natalia L. Krushelnitska Institute of Food Resources
  • Oksana V. Bodnarchuc Institute of Food Resources
  • Serhiy A. Narizhny Bilatserkva National Agrarian University
  • Svitlana P. Vezhlivtseva Київський національний торговельно-економічний університет
  • Nataliia P. Shapovalova Київський національний торговельно-економічний університет

DOI:

https://doi.org/10.15421/082101

Keywords:

dry mixtures, sunflower oil, fattyacidic composition, correlation of fatty acids, physico-mechanical indexes

Abstract

Dry milk products are in growing demand and popularity. In this scientific work we have investigated the influence of sunflower oil on fattyacidic composition of fat phase and physico-mechanical qualities of dry polycomponent mixtures. The fattyacidic composition was determined by capillary gas-liquid chromatography, physical and mechanical parameters were determined by standardized methods. It was found that the use of sunflower oil has a positive effect on fattyacidic composition, organoleptical and physico-mechanical indexes of mixtures. It was determined that the addition of 2.5 % sunflower oil to the dry mixtures it increases the mass fraction (part) of fat in them by 57 %, decreases the hygroscopicity by 7.1 %, increases the specific gravity by 41.7 % in comparison with the control sample without vegetable oil. It was stated that the dose of vegetable oil doesn’t influence on the indexes of solubility and active acidity of the product. It was defined he introduction of vegetable oil in an amount of 1.5 % and 2.5 % considerably changes the balance of fatty acids improving the nutritional value of product, as evidenced by the correlation of SFA (saturated fatty acids): MUFA (monounsaturated fatty acids): PUFA (polyunsaturated fatty acids) proves it. It was stated that the sunflower oil content close to 1.5 % allows the highest coefficient characterizing the biological action of fats in the product.

Author Biographies

Antonina V. Minorova, Інститут продовольчих ресурсів НААН

Зав. відділу молочних продуктів та дитячого харчування

Natalia L. Krushelnitska, Institute of Food Resources

Науковий співробітник відділу молочних продуктів та дитячого харчування

Oksana V. Bodnarchuc, Institute of Food Resources

Зав. відділу аналітичних досліджень та якості харчової продукції

Serhiy A. Narizhny, Bilatserkva National Agrarian University

Доцент

Svitlana P. Vezhlivtseva, Київський національний торговельно-економічний університет

доцент кафедри товарознавства, управління безпечністю та якістю

Nataliia P. Shapovalova, Київський національний торговельно-економічний університет

доцент кафедри товарознавства, управління безпечністю та якістю

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Published

2021-04-25