Development of the composition of anoxidation-stable dressing with high nutritional value

Abstract

The solution to the problem of developing an oxidation-stable dressing with high nutritional value based on unrefined first cold-pressed linseed, corn and sesame oils is considered. The objects of the study are the following indicators: antioxidant, fatty acid composition, induction period of accelerated oxidation of oils, blends and finished products. The rational range of oilratios in the blend, enriched with a-linolenic acid, stabilized against oxidative spoilage due to natural antioxidants – tocopherols, sesamol, sesamolin, is substantiated. The ratio of linseed, corn and sesame oils is 1:2:1, respectively. The characteristics of the blend are as follows: the ratio of ω-3:ω-6 fatty acids is 1:1.7; the induction period of accelerated oxidation (at 80 °C) – 4.1 h. A model sample of the dressing was produced using the developed blend. It was proven that the sample of the dressing of the proposed composition retains its organoleptic and physico-chemical parameters (titratable acidity, dry matter content, acid and peroxide values of the oil fraction) during 30 days of storage at a temperature of 8±1 °C. A feature of the obtained results is the possibility of increasing the nutritional value of the dressing based on unrefined oils while preserving the extended shelf life of products. From a practical point of view, the development of such products allows expanding the range of competitive dressings with high nutritional value. An applied aspect of using the obtained scientific result is the possibility of modeling the composition of dressings or other oil products based on valuable oil raw materials, depending on the ratios of the oil base components of the product