Open AccessFlaxseed oil as a component for producing spreads of functional direction
Author(s) -
K. A. Baigenzhinov,
A. O. Baikenov,
N. Zh. Muslimov,
Zh. A. Yessimova
Publication year - 2022
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2022-1-17-22
Subject(s) - composition (language) , food science , chemistry , vegetable oil , fatty acid , component (thermodynamics) , balance (ability) , environmental science , biochemistry , biology , physics , thermodynamics , philosophy , linguistics , neuroscience
The article presents the physicochemical characteristics and fatty acid composition of unrefined flaxseed oil produced in the territory of the Republic of Kazakhstan. The possibility of using this oil as a basis for obtaining a vegetable-creamy spread for functional purposes is considered. Flaxseed oil as a valuable source of linolenic acid is widely used for therapeutic and prophylactic purposes. From the research results was revealed that the ratio of ω-6 and ω-3 in unrefined flaxseed oil is 1: 3. However, for the use of flaxseed oil rich in ω-3 as a basis for the production of spreads of a functional orientation, it becomes possible only in a composition with another vegetable oil rich in ω-6, in order to achieve a balance of fatty acid balance.