IMPROVING THE TECHNOLOGY OF PROCESSING OIL FLAX SEEDS FOR THE PRODUCTION OF FUNCTIONAL FAT-AND-FLOUR PRODUCTS

Abstract

One of the main problems of modernity is the sharp increase in alimentary-dependent diseases, or so-called "diseases of civilization," caused by unbalanced nutrition, namely a stable deficiency or excessive intake of nutrients with food relative to human physiological needs. Therefore, there has recently been increased interest in the production of functional foods 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 products is carried out, including by combining various types of raw materials, that is, creating composite (model) mixtures. The aim of the research was to develop a waste-free technology for producing edible flaxseed oil and functional fat-and-flour products (composite mixtures) by combining various types of fat components and flour from flaxseed cake. Traditional methods for oil extraction plant laboratories were used. The optimal ratios of various types of fat components and flour from flaxseed cake were determined and justified with optimization criteria for the ratio of essential polyunsaturated fatty acids of the ω6 and ω3 families of 5÷10:1 for healthy and 3÷5:1 for therapeutic nutrition. The authors consider it possible to use the resulting edible flaxseed oil and functional fat-and-flour products in the production of margarines, bakery and confectionery products.