Influence of flax flour on the fatty acid composition of chopped semi-finished products
https://doi.org/10.32786/2071-9485-2023-03-49
Abstract
The article presents the results of the study of a fatty acid composition semi-finished products when linseed flour is added to the formula. An increase in the mass proportion of lipids, as well as the content of omega-3 and omega-6 polyunsaturated fatty acids in the developed assortment of chopped semi-finished products, was revealed.
Introduction. The deficiency of omega-3 polyunsaturated fatty acids in the human diet, this is a world problem. Creating functional products based on chopped semi-finished products using linseed flour can solve the problem of deficit. The content of polyunsaturated fatty acids in such products reaches 73% of the total number of fatty acids. This is the reason for the relevance.
Object. The subject of the study is a portion of zrazy with linseed flour.
Materials and methods. The mass fraction of lipids was measured according to the method of GOST 23042-2015. Measurement of fatty acid composition was carried out according to GOST 31663-2012. Fat indicators of chopped semi-finished products are calculated according to general methods.
Results and conclusions. The addition of linseed flour was determined to increase the mass proportion of lipids in the product from 1% to 4%. The amount of omega-3 and omega-6 polyunsaturated fatty acids increased from 3% to 13-15% of the adult daily intake. Calculation of fatty acid balance showed insignificant influence of linseed flour to a fatty acid composition. At the same time, the parameters of the iodine number amounted to 81-82 g of iodine/100 g of fat, this is the optimal value for solid fats.
About the Authors
V. N. Khramova
Volgograd State Technical University;
Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production
Russian Federation
Russian Federation
Khramova Valentina Nikolaevna, Doctor of Biological Sciences, Professor, Dean of the Faculty of Food Production Technology
28, Lenin Ave., Volgograd, 400005, Russia
contact phone: 8(8442)24-81-47
D. I. Surkov
Volgograd State Technical University
Russian Federation
Russian Federation
Surkov Dmitry Igorevich, postgraduate student
28, Lenin Ave., Volgograd, 400005, Russia
contact phone: 8-902-36-27-125
K. A. Luchinsky
Volgograd State Technical University
Russian Federation
Russian Federation
Luchinsky Kirill Alexandrovich, postgraduate student
28, Lenin Ave., Volgograd, 400005, Russia
contact phone: 8-909-391-81-70
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Review
For citations:
Khramova V.N., Surkov D.I., Luchinsky K.A. Influence of flax flour on the fatty acid composition of chopped semi-finished products. Title in english. 2023;(3 (71)):490-498. (In Russ.) https://doi.org/10.32786/2071-9485-2023-03-49
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