Optimization of fatty acid composition of cottage cheese bagel

Abstract

The triglyceride composition of the fat base of margarine used in the technology of flour confectionery products (FCP) includes up to 70 % monounsaturated acids, up to 25 % saturated ones. It has been established that for a more complete assimilation of FCP, a fat-intensive product should contain these fatty acids in equal proportions and should not contain trans-isomers of fatty acids, the main source of which are partially hydrogenated vegetable oils. Trans fats contained in margarines can cause the development of many diseases. It is known that the fat of sunflower flour is represented by unsaturated acids: linoleic (≈70 %) and oleic (≈18 %), which are of great physiological importance. The aim of the research was to optimize the fatty acid composition of cottage cheese bagel through the use of flour from sunflower seeds. The nutritional value of raw materials has been investigated. Tests of several variants of modification of cottage cheese bagel recipe in the process of baking laboratory samples have shown the advantage of sunflower flour in comparison with wheat flour in terms of the amount of fat, proteins, dietary fiber. The possibility of replacing 15 % of wheat flour with flour from sunflower seeds with a decrease in margarine by 19.8 % in bagel technology has been established. The product of the modified prescription composition contain more polyunsaturated fatty acids (by 28.4 %), of which linoleic - by 29.9 %, γ-linolenic - by 50 %, docosahexaenoic - by 20 %, eicosatrienic - by 35 %; less saturated fatty acids (by 6.2 %), of which caprylic - by 14.0 %, lauric - by 13.9 %, capric - by 10.7 %, myristic - by 9.6 %, butyric - by 9.1 %, palmitic - by 6.7 %; fewer transisomers of fatty acids (by 8.7 %), of which transisomers of oleic acid - by 9.6 %, linolenic - by 33.3 %. The proposed development has good consumer properties, and is characterized by a high content of protein (by 11.6 %) and dietary fiber (by 7.2 %).