Fatty acid composition of curd spread with different flax oil content

Lialyk, Anastasiia; Pokotylo, Oleg; Kukhtyn, Mykola; Beyko, L.; Horiuk, Yulia; Dobrovolska, Svetlana; Мазур, О. В.

doi:10.36547/nbc.v19i2.776

Cited by 11 publications

(8 citation statements)

References 26 publications

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“…In general, more and more data have recently appeared, and research was conducted on the enrichment of various types of cheese [48], [49] with vegetable oils to improve their lipid composition [64], [65]. The addition of oils, particularly linseed, is a perspective in developing recipes for new types of products.…”

Section: Resultsmentioning

confidence: 99%

“…At the same time, adding flax seeds and flax flour slightly enhanced the development of the cheese's bifidobacteria and lactic acid microflora. Enrichment of such dairy products as yogurt and curd paste with linseed oil did not influence microbiological processes during production and storage [48], [49]. At the same time, researchers [67] showed that adding linseed mucilage to cream cheese increased protein, ash, and total solids content, while moisture content and pH values decreased.…”

Section: Resultsmentioning

confidence: 99%

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Microbiological characteristics of hard cheese with flax seeds

Kukhtyn,

Arutiunian,

Pokotylo

et al. 2024

Potr. S. J. F. Sci.

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Highly nutritious dairy products such as hard cheeses are considered a good source of protein, fats, mineral substances, and vitamins and are consumed in significant quantities. At the same time, the disadvantages of cheeses include the presence of a large amount of saturated fatty acids in their composition, which are associated with the development of cardiovascular diseases. Therefore, modifying the composition of fatty acids in hard cheese by increasing the content of unsaturated fatty acids and reducing the amount of saturated fatty acids is extremely important for consumers' health. This research aimed to determine the dynamics of microbiological indicators in the ripening technology of hard rennet cheese with different contents of flax seeds as a source of omega-3 fatty acids. The technology of hard rennet cheese with 3-5% flax seed content was investigated. A 1.3 times higher content of lactic acid microflora was found in samples of hard cheese with 5% flax seeds during the first 10 days of ripening compared to the control sample of cheese. On the 60th day of ripening of cheese with a content of 5% flax seeds, the number of lactic acid bacteria was 9.4 ±0.3×109 CFU/g, and in the control cheese – 7.8 ±0.3×109 CFU/g. During the production and ripening of cheese with different content of flax seeds, no exceedance of normative values was found for the number of Enterobacteriaceae and Staphylococcus aureus bacteria. A method (washing the seeds in a sodium bicarbonate solution and drying at a temperature of 95 ±1 for 20 min) of processing flax seeds before adding them to the cheese mass was proposed, which reduced the number of mesophilic microorganisms by approximately 200 times to 3.9 ±0.1×101 CFU/ g, fungi by 160 times to 0.3 ±0.1×101 CFU/g and aerobic mesophilic bacilli by 78 times to 1.1 ±0.1×101 CFU/g. Therefore, the developed hard rennet cheese with flax seeds can be consumed as an additional source of omega-3 fatty acids and dietary fiber.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Microbiological characteristics of hard cheese with flax seeds

Kukhtyn,

Arutiunian,

Pokotylo

et al. 2024

Potr. S. J. F. Sci.

Self Cite

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“…Розробка нових рецептур майонезів і їх технологій залишається актуальним питанням з позиції нормування власне жирнокислотного складу раціону людини (Bondarenko, 2013;Helikh et al, 2021). Перспективної уваги в цьому плані заслуговує лляна і конопляна олії як джерела ПНЖК родини омега-3 (α-ліноленова кислота) та ПНЖК родини омега-9 (олеїнова кислота) (Goyal et al, 2014;Lewinska et al, 2015;Lialyk et al, 2019;2020).…”

Section: вступunclassified

Fatty acid composition of mayonnaise based on sunflower, flax and hemp oil

Криськова

Pokotylo

2023

SMLNUVMBF

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The features of the fatty acid composition of oils and mayonnaise samples prepared on the basis of sunflower, linseed and hemp oils were determined by the method of gas-liquid chromatography. The ratio between the content of PUFAs of the ω-9/ω-6/ω-3 families in the investigated sunflower oil samples was established, which was 177 : 553 : 1. This is caused by the high content of linoleic and oleic acids and the low content of α-linolenic acid (ω-3 ) in sunflower oil. In the studied samples of linseed oil, the content of α-linolenic acid was 52 %, and the content of oleic (ω-9) and linoleic (ω-6) acids was 22.3 and 16.2 %, respectively. Therefore, the ratio between PUFAs ω-9/ω-6/ω-3 in the studied samples of linseed oil was 1.4 : 1 : 3.2. In the tested samples of hemp oil, the content of linoleic acid (ω-6) was 55.7 %, and the content of α-linolenic acid (ω-3) and oleic acid (ω-9) was 18.2 % and 13.2 %, respectively. The ratio between ω-9/ω-6/ω-3 PUFAs in the tested hemp oil samples was 1.4 : 4.5 : 1. Research has established a high content of PUFAs of the ω-6 family and a low content of PUFAs of the ω-3 family in the control sample of mayonnaise (K), which is made using sunflower oil with a content of 71.78 %. This sample was characterized by the ratio of PUFAs of the ω-3, ω-6 and ω-9 families as 1 : 13 : 7.3. In the test sample of mayonnaise (D) containing 23.3 % each of sunflower, linseed and hemp oils, the total content of PUFAs of the ω-3 family was 24.1 %, which is 20.4 % more than in sample K. The higher content of PUFAs of the ω-3 family ω-3 in sample D is caused by the high content of α-linolenic acid in linseed and hemp oils. The total content of PUFAs of the ω-6 family in mayonnaise sample D was 47.4 %, and in sample K – 49.1 %. The content of PUFAs of the ω-9 family in sample D was 18.8 %, and in sample K – 26.9 %. Therefore, the ratio between the content of PUFAs of the ω-3/ω-6/ω-9 families in sample D was 1.3 : 2.5 : 1. The ratio between the content of PUFAs/PUFAs in mayonnaise sample D was 1 : 9.3, while in sample K – 1 : 4.5. Thus, replacing 2/3 of sunflower oil with linseed oil and hemp oil in equal parts in the technological process of making sample D of mayonnaise gives a number of positive advantages in the biological value of the product, compared to sample K, which contains only sunflower oil in its composition. This is a decrease in the content of PUFAs of the ω-6 family, an increase in the content of PUFAs of the ω-3 family, optimization of the balance between the content of PUFAs of the ω-3 / ω-6 / ω-9 families, a decrease in the content of saturated fatty acids and, accordingly, an increase in the content of unsaturated. The results of the analysis of the fatty acid composition of the mayonnaise D sample allow us to recommend this emulsion oil-fat product as a functional product due to the balanced ratio between the content of PUFAs of the ω-3 / ω-6 / ω-9 families.

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“…Особливої уваги в цьому плані заслуговує лляна олія, як найбільше джерело ПНЖК родини омега-3 (α-ліноленова кислота) і яка успішно використовується у виробництві різних функціональних продуктів (Goyal et al, 2014;Lewinska et al, 2015;Lialyk et al, 2019;2020).…”

Section: вступunclassified

Fatty acid composition of mayonnaise based on sunflower and linen oil

Криськова

Pokotylo

2022

SMLNUVMBF

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The study demonstrates the peculiarities of the fatty acid composition of oils and samples of mayonnaise prepared on the basis of these oils. The fatty acid profile of sunflower and linseed oil samples and control and experimental mayonnaise samples was investigated by gas-liquid chromatography. It was established that the ratio between PUFAs of the ω-9/ω-6/ω-3 families in the investigated sunflower oil samples is 177 : 553 : 1. This is due to the high content of linoleic and oleic acids. In the studied samples of linseed oil, the content of α-linolenic acid is 52 %, and the content of oleic (ω-9) and linoleic (ω-6) acids is 22.3 and 16.2%, respectively. Therefore, the ratio between ω-9/ω-6/ω-3 PUFAs in the studied samples of linseed oil is 1.4 : 1 : 3.2. It was established that mayonnaise (Control – K), which was prepared on refined sunflower oil with its content of 71.78 %, was characterized by a high content of PUFAs of the ω-6 family and a low content of PUFAs of the ω-3 family. The ratio of PUFAs of the ω-3, ω-6 and ω-9 families in this sample of mayonnaise is 1:13:7.3. In the sample of mayonnaise (Experiment – E) with a content of 35.03 % of sunflower and linseed oils, the total content of PUFAs of the ω-3 family is 24.0 %, which is 20.3 % more than in K. Such an increase in the content of PUFAs of the ω-3 family is due to the high content of α-linolenic acid – 23.1 %. The total content of PUFAs of the ω-6 family in mayonnaise E is 33.6 %, which is 16.04 % less than in sample K. The content of PUFAs of the ω-9 family in sample E is not significantly different from that in sample L. The ratio between the content PUFA of the ω-3/ω-6/ω-9 families in sample E is 1:1.4:1.1. Sample E of mayonnaise has a lower total content of saturated fatty acids, which was 14.88 %, compared to 18.26 % in sample K. Thus, replacing 50 % of sunflower oil with linseed oil in the manufacturing process of mayonnaise sample E gives a number of positive advantages compared to sample K, which contains only sunflower oil in its composition. Thus, the total content of PUFAs of the ω-6 family decreases, the total content of PUFAs of the ω-3 family increases, the ratio between the content of PUFAs of the ω-3 / ω-6 / ω-9 families is balanced, the content of saturated fatty acids decreases and, accordingly, the content of unsaturated fatty acids increases. The results of the analysis of the fatty acid composition of mayonnaise sample E allow recommending this emulsion oil-fat product as a functional product due to the high content of PUFAs of the ω-3 family and the balanced ratio between the content of PUFAs of the ω-3 / ω-6 / ω-9 families.

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Fatty acid composition of curd spread with different flax oil content

Cited by 11 publications

References 26 publications

Microbiological characteristics of hard cheese with flax seeds

Microbiological characteristics of hard cheese with flax seeds

Fatty acid composition of mayonnaise based on sunflower, flax and hemp oil

Fatty acid composition of mayonnaise based on sunflower and linen oil

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