Blends of unrefined vegetable oils for functional nutrition
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The unbalanced ratio of ω-3/ω-6 of polyunsaturated fatty acids (PUFAs) causes a number of alimentary-dependent diseases, and the intake of capsulated forms as biologically active additives does not always take into account the established eating behavior of the population and the hedonic aspect of food consumption in general. The Saratov region is one of the leading agricultural regions in the Russian Federation, one of the leaders in the cultivation and processing of low-used but valuable oily raw material, such as seeds of mustard, milkthistle, camelina, safflower. The object of the study were the above listed oils and their food compositions obtained by blending. The functionality and biological efficiency of the initial oils were investigated by gasliquid chromatography. Applying the methods of mathematical modeling, new food systems with the specified characteristics were designed (achieving the optimal ratio of ω-3: ω-6 acids). The most promising samples were selected through sensory analysis. Functional and sensory properties were taken as reference points for selection. The developed mathematical model is applicable to this food system, which was proved by the study conducted empirically. As a result of the work performed, blends of elite unrefined vegetable oils with health-promoting properties were obtained; their use in nutrition is designed to contribute to the formation of a healthy and active longevity in general, as well as to the minimizing the deficit of essential factors of nutrition in the child's body, athletes in the popular sports and sports of records.