Fatty acid composition of dairy fat products of vegetable origin

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dc.contributor.authorGrek, Olena
dc.contributor.authorKrasulya, Olena
dc.contributor.authorSavchenko, Alexander
dc.contributor.authorPetrina, Alla
dc.date.accessioned2014-12-08T07:48:34Z
dc.date.available2014-12-08T07:48:34Z
dc.date.issued2014
dc.description.abstractFor 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.uk_UA
dc.identifier.citationFatty acid composition of dairy fat products of vegetable origin / E. Grek, E. Krasulya, A. Savchenko, A. Petrina // Ukrainian journal of food science. – 2014. – Vol. 2, Is. 1. – P. 14-21.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/19098
dc.language.isootheruk_UA
dc.subjectspreaduk_UA
dc.subjectспредuk_UA
dc.subjectmeal sweetbrieruk_UA
dc.subjectшрот з плодів шипшиниuk_UA
dc.subjectшрот из плодов шиповникаuk_UA
dc.subjectfatuk_UA
dc.subjectжирuk_UA
dc.subjectкафедра технології молока і молочних продуктів
dc.titleFatty acid composition of dairy fat products of vegetable originuk_UA
dc.typeArticleuk_UA

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