Abstract
One of the main problems of our time is the sharp increase in alimentary-dependent diseases or so-called "diseases of civilization" caused by unbalanced nutrition, namely a stable deficiency or excess of nutrients with food relative to the physiological human needs. Therefore, recently there has been an increased interest in the production of functional products with a relatively balanced composition of certain nutrients depending on their purpose and intended use. A promising object of modification is traditional fat products, the transformation of which into functional ones is carried out by combining various types of raw materials, i.e., by creating composite (model) mixtures. The purpose of the study was to develop a waste-free technology for obtaining edible linseed oil and functional fat-and-flour products (composite mixtures) by combining various types of fat components and flour from flax seed cake. The research methods used were traditional for laboratories of oil-extraction enterprises. The optimal ratios of different types of fat components and flour from flaxseed cake with optimization criteria for the ratio of essential polyunsaturated fatty acids of the ω6 and ω3 families 5÷10:1 for healthy and 3÷5:1 for therapeutic nutrition have been determined and substantiated. A conclusion has been made on the possibility of using the obtained edible flaxseed oil and functional fat-and-flour products in the production of margarines, bakery and confectionery products.
Recommended Citation
HAFIZOVA, Manzura N.; ISABAEV, Ismoil B.; DJURAYEVA, Nафиса R.; and RAVSHANOV, Suvankul S.
(2025)
"IMPROVEMENT OF FLAX SEEDS PROCESSING TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL OIL PRODUCTS,"
CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2025:
No.
3, Article 8.
DOI: https://doi.org/10.70189/1992-9498.1681
Available at:
https://cce.researchcommons.org/journal/vol2025/iss3/8