Исследование Функционального Состава
Подсолнечного Масла, Полученного Методом
Холодного Прессования

Клейменова, Н.Л.

doi:10.25712/astu.2072-8921.2020.02.005

Cited by 1 publication

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“…В качестве объектов исследования выбраны растительные масла, полученные методом холодного прессования из расторопши, подсолнечника, рапса и рыжика. На первом этапе проводились исследования по жирнокислотному составу растительных масел с помощью газовой хроматографии [14][15][16]. Идентификацию образцов определяли с использованием эталонных смесей метиловых эфиров жирных кислот, информация о которых достоверна.…”

Section: материалы и методыunclassified

Development of blends of vegetable oils for a healthy diet

Клейменова

2021

Vestn. Voronež. gos. univ. inž. tehnol.

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The analysis of vegetable oils was carried out in accordance with the recommendations of physiological needs for different groups of the population and FAO / WHO to meet the need for the consumption of vegetable oils. The aim of the work is to create blends of vegetable oils with an optimized composition of polyunsaturated fatty acids ?3, ?6, ?9 for healthy human nutrition. The objects of research are vegetable oils obtained by cold pressing from milk thistle, sunflower, rapeseed and camelina. The analysis of the fatty acid composition of the oils was carried out using gas chromatography. It was found that the greatest amount of ?6 is contained in sunflower oil – 66%, in milk thistle oil – 53%, in rapeseed oil 20%, in camelina oil 17%. Camelina oil is rich in ?3 – 37%, rapeseed oil ?9 – 59%, which corresponds to the standards for these types of oils. Using the method of linear programming, the calculation of four-component blends of various types of oils, balanced by ?3, ?6, ?9, in accordance with the norms recommended for satisfying the daily nutritional needs of a person is presented. Blends of vegetable oils were designed. The ratio in fatty acid blends ?3: ?6: ?9 - 1: 1.5: 1.3 has been established. By means of modeling, 5 blends of vegetable oils with different compositions were obtained. Based on the data obtained, the partial desirability functions for each blend and the general Harrington index were calculated. The values of the desirability functions that exceed 0.9 and the generalized Harrington criterion of 0.97 were obtained, which corresponds to the standard level of the desirability scale "excellent". In this regard, it can be argued that the resulting blends have a balanced composition. It should be noted that the next step is a tasting studies in order to obtain satisfactory organoleptic characteristics.

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Section: материалы и методыunclassified

Development of blends of vegetable oils for a healthy diet

Клейменова

2021

Vestn. Voronež. gos. univ. inž. tehnol.

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show abstract

Исследование Функционального Состава Подсолнечного Масла, Полученного Методом Холодного Прессования

Cited by 1 publication

References 6 publications

Development of blends of vegetable oils for a healthy diet

Development of blends of vegetable oils for a healthy diet

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