Obtaining technologically and physiologically functional special-purposes of fat products

Isabaev, Ismoil; Khudaykulov, Anvar; Dzhuraeva, Nafisa; Ashurova, Zebiniso; Tursunova, Umida

doi:10.1088/1755-1315/848/1/012020

Cited by 3 publications

(6 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Step-by-step hydrogenation technology is a versatile chemical process employed primarily in the chemical and pharmaceutical industries. It entails selectively reducing or hydrogenating specific functional groups within organic compounds through a meticulously controlled series of steps (8,9,10) . Utilizing an appropriate catalyst and reaction conditions, hydrogen gas is gradually introduced into the reaction mixture to avoid over-reduction, thus enabling the precise modification of targeted functional groups while leaving others unaffected.…”

Section: Technological Features Of the Hydrogenation Processmentioning

confidence: 99%

“…This is especially true for baking, where the simultaneous presence of solid and liquid glycerides in nonselectively hydrogenated fats is desirable, unlike margarine and solid confectionery fats, which require selective hydrogenation for uniformity. To solve this problem, I. Isabaev et al (9) developed a two-stage continuous technology for the hydrogenation of cottonseed oil. The process includes a series of column-type reactors that use a stationary nickel-copper-rhodium-aluminium catalyst.…”

Section: Obtaining Target Dietary Fats By Hydrogenationmentioning

confidence: 99%

“…The desired ratio of polyunsaturated fatty acids (PUFA) of the groups ω-6: ω-3 is an important aspect in determining the functionality of fat products. However, according to I. Isabaev et al (9) , hydrogenated fats, which serve as the basis for many dietary fats, usually do not contain PUFA from the group ω-3. Special-purpose edible fats are used to solve this problem, which include vegetable oils rich in omega-3 PUFA, such as linseed, soy, and wheat seed oil.…”

Section: Obtaining Target Dietary Fats By Hydrogenationmentioning

confidence: 99%

“…Hydrogenation allows increasing the content of a number of unsaturated fatty acids in dietary fats. According to I. Isabaev et al (9) , unsaturated fatty acids, such as omega-3 and omega-6, are essential for the normal functioning of the body and have a positive effect on the health of the heart and blood vessels. Thus, the enrichment of fats with unsaturated fatty acids allows offering consumers products with increased nutritional properties.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Obtaining target dietary fats in the technology of step-by-step hydrogenation and their use

Sattarov

2023

Innovaciencia

View full text Add to dashboard Cite

Introduction: Fats are an important component of a number of food products and affect their consistency, shelf life, taste, and nutritional qualities. Step-by-step hydrogenation is one of the main methods of modifying dietary fats, which allows for influencing their chemical structure and properties. The purpose of this study was to establish the main approaches to the step-by-step hydrogenation of dietary fats, the problems of the method, the main areas of use, and prospects for improving the technology. Material and Methods: A search to identify relevant papers was conducted for sources using open electronic databases, such as Google Scholar, Scopus, and Web of Science. Results and Discussion: During the study, the most common conditions of the hydrogenation reaction were established. The most important characteristics of the catalyst were determined by the activity, durability, selectivity, and stability of the formation of isomers. The formation of trans isomers of fatty acids, which reduces the quality of fat, has been identified as the main disadvantage of step-by-step hydrogenation. Factors contributing to the formation of trans isomers included high temperature, catalyst properties, and high content of unsaturated fatty acids in the feedstock. Step-by-step hydrogenation was identified to be the most characteristic of the soybean industry and for the production of confectionery and baking fats with specified properties. Conclusion: The results obtained indicate the potential of step-by-step hydrogenation to produce edible fats with a certain melting point and organoleptic characteristics after solving the cis/trans-isomerisation problem.

show abstract

Section: Technological Features Of the Hydrogenation Processmentioning

confidence: 99%

Section: Obtaining Target Dietary Fats By Hydrogenationmentioning

confidence: 99%

Section: Obtaining Target Dietary Fats By Hydrogenationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Obtaining target dietary fats in the technology of step-by-step hydrogenation and their use

Sattarov

2023

Innovaciencia

View full text Add to dashboard Cite

show abstract

“…Lately, some researchers have developed methods for obtaining functional food products of a mixed raw material composition of a vegetable-fatty nature, i.e., so-called fat-and-flour mixtures (FFS) [15,16], the component composition of which, in addition to fats and oils, also includes crushed (powdered) masses of oily or low oily seeds, as well as their germs.…”

Section: Literature Reviewmentioning

confidence: 99%

Correction of the fatty acid composition of purpose dietary fats

2023

View full text Add to dashboard Cite

It has been indicated that, according to very numerous studies, substantial indicators of the functionality of fatty products are the ratio of polyunsaturated fatty acids (PUFAs) of ω6 and ω3 families, as well as the ratio of the sum of saturated, monounsaturated and polyunsaturated fatty acids (SFA:MUFA:PUFA). Points related to the fortification of the functional properties of fat products of a target (special) purpose by combining their composition with the use of crushed non-defatted (full-fat) masses of oily flax and sesame seeds have been considered. The biological potential of the crushed non-defatted mass of oil flax seeds as a promising component for the enrichment of PUFA of ω3 group of new food vegetable-fat composite mixtures for special purposes have been theoretically substantiated. Insofar as margarines, which are often not balanced in terms of the ratio of fatty acids ω6 and ω3, are usually included as a fat component in the recipes of many bakery and flour confectionery products, this article proposes pre-mixing margarine with non-defatted crushed mass of oil flax and sesame seeds, without extracting the oil from their composition, before adding it to the dough.

show abstract

Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

Muldabekova,

Zhazykbayeva,

Maliktayeva

et al. 2023

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

The production of confectionery products is one of the most in-demand industries. Due to this, various assortments of confectionery products and production technologies have expanded. Following modern requirements, the product's appearance, taste, aroma, and nutritional value should be appropriate. Accordingly, to create a new range of gingerbread products, chickpea and bean flour, and sugar beet powder as a sugar substitute were introduced into the recipe: 10%, 15%, and 20% of the wheat flour in the original recipe were replaced by chickpea flour and bean flour; also, 30 and 60 g of the 125 g of sugar in the recipe was replaced by beet powder. A fully factorial experimental design was created to perform the work. According to this plan, control and 8 research samples of gingerbread were cooked and prepared. Organoleptic and physicochemical analysis of these finished products was performed. Sample No. 6, the sample with 5% chickpea flour, 10% bean flour, and 30 g of sugar beet powder, had the best organoleptic indicators. It is evenly light golden in colour, smooth in shape, undamaged, and well cooked. The taste and smell are sweet and are not inferior to the control sample in all parameters. Moisture content, water absorption properties, ash, acidity, fat, vitamins, toxic elements, and microbiological indicators were determined from the physicochemical parameters. Analysing the research results, gingerbread product No. 6 was the optimal regimen, because it contained a high amount of mineral elements and vitamins, and no toxic elements or microbiological indicators were found. In addition, the density and water absorption were relatively close to the control sample.

show abstract

Obtaining technologically and physiologically functional special-purposes of fat products

Cited by 3 publications

References 1 publication

Obtaining target dietary fats in the technology of step-by-step hydrogenation and their use

Obtaining target dietary fats in the technology of step-by-step hydrogenation and their use

Correction of the fatty acid composition of purpose dietary fats

Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

Contact Info

Product

Resources

About