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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Influence of plant ingredients on the composition of the spreads(2015) Petrina, Alla; Tereshchenko, Anna; Bila, GalinaThe article proves the advisability of using vegetable ingredients in the spreads formation. The content ofsolid triglycerides in the vegetable-fat blends with different amounts of milk thistle fruit-oil, and the addition ofCitri-Fi dietary fibers has been investigated. The influence of the above-mentioned fibers on the texture ofvegetable-fat blends, as well as the ability to preserve the ductility under mechanical stress and while storagehas been determined according to the hardness index. The obtained results are used to develop the spreadswith fillers technology.Документ Fatty acid composition of dairy fat products of vegetable origin(2014) Grek, Olena; Krasulya, Olena; Savchenko, Alexander; Petrina, AllaFor enrichment of polyunsaturated fatty acids and increasing biological and nutritional value of dietary fiber of spreads it is offered to add sweet brier processing products (SPP) - oil and meal. The expediency and the use of these products is proved for producing of emulsive type dairy fat products of vegetable origin with dietary fiber as “Citri-Fi”.Materials and Methods. With the method of gas-liquid chromotography peak samples products of sweetbrier processing are identified. Found that received dairy fat products of vegetable origin of emulsive type contain more unsatured fatty acids than butter, which is included to the recipe of spreads. Results. Found that in the investigated spread the amount of saturated and unsaturated fatty acids are reduced (capric (by 1,136 %), lauric (at 1.958 %), myristic (by 3.03 %), palmitic (at 6.454 %), stearic (at 1,016 %), arachidonic (by 0,229 %) also the amount of trans-isomers that during the consuming of the product can cause cardiovascular disease (by 1,305 % compared with butter). The main ω-3 fatty acid in dairy fat products of vegetable origin with dietary fiber is linolenic, compared with butter its content increases by 0,038 %. Among the ω- 6 acids in samples linoleic dominates which increases by 0,458 %, linoleic cis-9, cis-12 C18: 2 – 15,282 %. From monounsaturated fatty acids in the spread of PSP the lower amount of such fatty acids as: mirystooleinic, palmooleinic, heptadecenoic, elaidonic but more oleic (by 1,831 %). The results can be used in determining the biological value of the PCA spreads due to current principles of nutrition science.