文章基本信息

标题：Optimization of composition of blend of natural vegetable oils for the production of milk-containing products
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作者：Tatiana Belemets ; Natalia Yushchenko ; Alexei Lobok 等
期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2016
卷号：5
期号：11
页码：4-9
DOI：10.15587/1729-4061.2016.81405
语种：English
出版社：PC Technology Center
摘要：The natural vegetable oils (corn, rapeseed and walnut oils) were selected to create the blend, optimized by the fat and acid composition on their basis. This choice of oils is substantiated according to their physical and chemical characteristics, the fat and acid composition, and compatibility with the milk base, availability, and organoleptic parameters. The developed blend of natural vegetable oils should be combined with dairy products of mass consumption for the optimization of their fat and acid composition. In order to solve the stated problem, the calculations in the environment of the MATLAB mathematical package were carried out. We chose the following criteria for optimization: the ratio of 3 main groups of fatty acids (saturated fatty acids to monounsaturated fatty acids and to polyunsaturated fatty acids), as well as the ratio of fatty acids of the ω–6 and ω–3 groups. The obtained data were proved experimentally using the method of gas–liquid chromatography for the determination of the exact number of all components of the optimization in the examined samples. Partial substitution (50%) of milk fat in sour milk products with the developed blend of vegetable oils will allow creating dairy products of mass consumption with somewhat optimized fat and acid composition. This design is relevant and appropriate because consumption of such optimized milk containing products will significantly increase the amount of intake of fatty acids from food and will somewhat correct the problem of shortage of the ω–6 and ω–3 fatty acids in a daily ration.
关键词：optimized fat and acid composition;sour cream product;blends of natural vegetable oils;mathematical blending;chromatographic analysis;substitution of milk fat