Use of flaxseeds for the development of fortified prophylactic products

Abstract

The article is devoted to a review of scientific literature on the nutritional value of plant raw materials: oil flax. This culture and its processed products have been used in the food industry for quite a long time. Today, there has been renewed interest among food producers due to a more thorough study of the nutritional value of oil flax and the development of new varieties that better meet the requirements of nutritional value and safety. The practical part of the article presents the results of growing the Ural oilseed flax variety in an experimental field and its quality indicators. The results of an organoleptic evaluation of an oilseed experimental sample enriched with flax seeds and an unfortified control sample of semi-finished poultry meat products are also presented. Improvements in the organoleptic quality indicators of the developed semi-finished products have been established.