Modeling of fatty acid composition of combined food products

Authors

DOI:

https://doi.org/10.15587/2706-5448.2021.235246

Keywords:

milk-fat base, balanced fatty acid composition, milk fat, pumpkin oil, rice bran oil

Abstract

The object of research is the fatty acid composition of the milk-fat base for combined food products of a healthy diet. The biological effectiveness of fats is determined by the ratio of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, including the ratio of omega-3 PUFA: omega-6 PUFA. Not all foods have a balanced fatty acid composition, in particular, dairy products contain excessive amounts of SFAs, the excessive consumption of which leads to an increase in blood cholesterol levels, which increases the risk of cardiovascular disease. The amount of mono- and polyunsaturated fatty acids, essential in nutrition, in milk fat (and, accordingly, in dairy products) is insufficient. Therefore, this study is aimed at developing the composition of the milk-fat base with a balanced fatty acid composition using natural vegetable oils.

The work substantiates the expediency of using vegetable oils, namely pumpkin seed as a source of monounsaturated fatty acids, rice bran oil as a source of polyunsaturated fatty acids, to optimize the ratio of SFA: MUFA: PUFA when combined with milk fat in multicomponent food products. The fatty acid composition of the milk-fat base has been optimized using a three-component mixture of fats – milk fat, pumpkin seed oil and refined rice bran oil. The ratio of fatty acids in the milk-fat base for the production of food products with a balanced fatty acid composition (SFA: MUFA: PUFA – 0.442: 0.403: 0.155) has been determined, which is achieved with the optimal ratio of milk fat: rice bran oil: pumpkin seed oil – 20.2: 70.5: 9.3. Recommendations are given on the use of the developed milk-fat base with a balanced fatty acid composition in the production of combined dairy-vegetable food products. Since today dairy products with a balanced fatty acid composition are presented in limited quantities in the global consumer market, the implementation of research will expand the niche of «healthy food». And correctly conducted marketing activities, which are proposed in this work, will allow to gain a foothold in the market of healthy food products with a balanced chemical composition and an affordable price.

Author Biographies

Alina Kopiiko, Odessa National Academy of Food Technologies

Postgraduate Student

Department of Milk Technology, Oil and Fat Products and Beauty Industry

Nataliіa Tkachenko, Odessa National Academy of Food Technologies

Doctor of Technical Sciences, Professor, Head of Department

Department of Milk Technology, Oil and Fat Products and Beauty Industry

Maryna Mardar, Odessa National Academy of Food Technologies

Doctor of Technical Sciences, Professor

Department of Marketing, Business and Trade

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Published

2021-07-02

How to Cite

Kopiiko, A., Tkachenko, N., Mardar, M., & Honcharov, D. (2021). Modeling of fatty acid composition of combined food products. Technology Audit and Production Reserves, 3(3(59), 27–33. https://doi.org/10.15587/2706-5448.2021.235246

Issue

Vol. 3 No. 3(59) (2021): Chemical engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2021 Alina Kopiiko, Nataliіa Tkachenko, Maryna Mardar, Denys Honcharov

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