Organoleptic analysis of new blended oils with natural antioxidant extracts
Abstract
The main vegetable oil consumed in Ukraine is sunflower oil and its processed products, which do not have a balanced fatty acid composition. According to modern criteria, the optimal composition of fatty acids is determined not only by the content of polyunsaturated fatty acids, but also by the ratio ω-3: ω-6 acids, primarily α-linolenic and linoleic, which are precursors in the synthesis of a number of regulatory compounds in the human body and, respectively, functional ingredients of fat-and-oil products of healthy nutrition [1]. In our time, the ratio of PUFA ω-6 ω-3 in the ration of an ordinary resident of Ukraine is 33.1: 1.4 or 23.6: 1. So there is a significant excess of the admissible level of ω-6 PUFA by more than 4 times [2]. Various authors recommend a ratio between 4: 1 - 18: 1 [3,4,5,6], but one should strive to increase the proportion of omega-3 fatty acids in the diet. Balancing the content of fatty acids is possible only by mixing the oil, taking into account their composition. The creation of such blends today is topical.
About the Authors
S. A. Lehnert
Kharkiv State University of Food Technology and Trade
Ukraine
Ukraine
Lehnert Svitlana — PhD, doctoral student of the Department of Commodity Research and Expertise of Goods
333 Klochkovskaya street, Kharkov 61051
L. P. Malyuk
Kharkiv State University of Food Technology and Trade
Ukraine
Ukraine
Malyuk Liydmila — doctor of technical sciences, professor of the Department of Hotel and Restaurant Business
333 Klochkovskaya street, Kharkov 61051
A. A. Dubinina
Kharkiv State University of Food Technology and Trade
Ukraine
Ukraine
Dubinina Antonina — doctor of technical sciences, professor, Head of the Department of Commodity Science and Expertise of Goods
333 Klochkovskaya street, Kharkov 61051
O. A. Khomenko
Kharkiv State University of Food Technology and Trade
Ukraine
Ukraine
Khomenko Olga — PhD, Associate Professor of the Department of Commodity Science and Expertise of Goods
333 Klochkovskaya street, Kharkov 61051
A. E. Radchenko
Kharkiv State University of Food Technology and Trade
Ukraine
Ukraine
Radchenko Anna — PhD, Associate Professor of the Department of Commodity Science and Expertise of Goods
333 Klochkovskaya street, Kharkov 61051
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Review
For citations:
Lehnert S.A., Malyuk L.P., Dubinina A.A., Khomenko O.A., Radchenko A.E. Organoleptic analysis of new blended oils with natural antioxidant extracts. Food Industry: Science and Technology. 2018;11(2):22-29. (In Russ.)
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