ISSN: 2278-4853 Vol 10, Issue 9, September, 2021 Impact Factor: SJIF 2021 = 7.699
Asian Journal of Multidimensional Research (AJMR)
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406
AJMR
4.
Salomas (solid 180
g / cm)
99,6
0,15
31,1
29,2
74,4
2
1,
2
1
2,
4
5
9,
7
5,
6
1,1
5.
Lamb fat
99,7
2,70
46,0
33,5
44,0
2
3,
7
1
9,
2
4
7,
2
2,
7
7,2
TABLE 2 CHEMICAL COMPOSITION AND QUALITY INDICATORS OF FLOUR
FROM WHEAT GERM PRODUCT
Mass fraction,%
Organoleptic indicators
m
ois
tur
e
carbo
hydra
tes
prot
eins
Fats mineral
substanc
es
fiber
ω-6
fatty
acids
ω-3
fatty
acids
Colour
taste and smell
8,
4
25,0
32,3 11,2 5,3
2,5
48,6
9,1
Light
cream
Sweetish, with a
mild odor
TABLE 3: RATIO OF PUFA Ω-3: Ω-6 IN A MIXTURE OF FATTY PRODUCT (FF)
WITH FLOUR WHEAT GERM PRODUCT (WFP)
No
Mass fraction
in
the
fat
mixture,%
Fat
content of
the
mixture,%
The ratio of PUFA ω-3: ω-6 in the fat phase of the fat-
and-flour mixture *
ZhP
MZP
MZP
+
PCP
MZP
+ PM
MZP
+ BZh
МZP
+ ХС
MZP
+
HM
+
BZh
МZP +
ХМ + С
1
90
10
91
1
:
46,8
1
:
14,5
1 : 7,9
1
:
10,5
1 : 23,2
1
:
14,7
2
80
20
82
1
:
23,8
1 : 9,5 1 : 6,5 1 : 7,7 1 : 13,3
1 : 9,7
3
70
30
73
1
:
16,2
1 : 7,8 1 : 6,0 1 : 6,7 1 : 10,0
1 : 7,9
4
60
40
64
1
:
12,3
1 : 7,0 1 : 5,8 1 : 6,3 1 : 8,4
1 : 7,0
5
50
50
55
1
:
10,0
1 : 6,5 1 : 5,7 1 : 6,0 1 : 7,4
1 : 6,5
* MZP + PCP - a mixture of flour of the germ product with interesterified cotton palmitin;
MZP + PM - a mixture of flour of the germ product with palm oil;
MZP + BZh - a mixture of flour of the germ product with lamb fat;
МZP + ХС - a mixture of flour of the germ product with cotton fat;
MZP + HM + BZh - flour of the germ product with a mixture of cottonseed oil and lamb
fat in a ratio of 1: 2;
ISSN: 2278-4853 Vol 10, Issue 9, September, 2021 Impact Factor: SJIF 2021 = 7.699
Asian Journal of Multidimensional Research (AJMR)
https://www.tarj.in
407
AJMR
МZP + ХМ + С - flour of the germ product with a mixture of cottonseed oil and selected fat
mass in a ratio of 1:10.
In this regard, the ratio of PUFA ω-3: ω-6 was established by calculation for two-component
mixtures of flour of the germ product with the selected fat products (Table 3).
The data in Table 3 show that mixing the flour of the germ product with fats contributes to the
balance of the ratio of PUFA ω-3: ω-6 in the fat phase of the compositions to varying degrees,
depending on the fatty acid composition of the fats used. However, it is easy to see that the
required ratio of PUFA ω-3: ω-6 (≈ 1:10) is achieved mainly by mixing fats with 10-30% flour
of wheat germ product. In this case, the only exception is a mixture with liquid transesterified
cotton palmitin, where the ratio of PUFA ω-3: ω-6 = 1:10 can be achieved only after increasing
the dosage of wheat germ product flour in the mixture to 50%.
It should be noted that mixing the flour of the germ product with liquid vegetable oils is
impractical due to the sedimentation process during storage. In addition, for baking, it is
advisable to use fats containing a certain amount of solid phase. At the same time, fatty foods
such as lamb fat and many hydrogenated fats are high in saturated fatty acids, which is also
undesirable from a nutritional science perspective.
As can be seen from the data in Table 3, the required ratios of PUFA ω-3: ω-6 (1: 7.4 - 1:10)
were also obtained by mixing the flour of the germ product with a mixture of one part of
cottonseed oil and two parts of lamb fat (in this case provides a more balanced fatty acid
composition in terms of the content of saturated, mono - and polyenoic acids)
The most balanced in terms of the content of saturated, mono - and polyenoic fatty acids is a
mixture of cottonseed oil and selected salomas in a ratio of 1:10. Based on the data in the table. 1
it can be determined that in such a mixture the ratio of saturated, mono - and polyene fatty acids
is 33.3: 54.4: 10.3. According to the requirements of nutritional science, the balanced ratio of the
above fatty acids should be equal to 30:60:10, respectively [2]. Therefore, as a fatty component,
the use of mixtures of cottonseed oil with lamb fat or with solid edible lard seems to be the most
expedient in the preparation of fat-and-flour compositions with wheat germ product flour.
As a result of the analysis of experimental data, it was found that when more than 50% of the
flour of the germ product is included, the fatty compositions become more like dough than fat. In
addition, with an increase in the proportion of flour and, accordingly, a decrease in the
concentration of fat in the fat composition, its storage stability is significantly reduced.
The instability of the germ meal itself during storage predetermines the need for special
technological measures to inactivate enzymes (primarily lipase and lipoxygenase), as well as to
reduce the microbiological contamination of the product when composing fat-and-flour
compositions, which will make it possible to obtain high-quality products with the recommended
shelf life. In this regard, some of our experiments were carried out with heat treatment of fat
compositions. In order not to significantly change the native properties of wheat germ flour
during mixing, it is desirable to use a more gentle temperature regime; however, it is necessary to
ensure sufficient storage stability. Therefore, the fat was melted before mixing and at a
temperature of 100 ... 1050C for 20 ... 30 min was mixed with the germ flour.
Investigated the dynamics of the oxidation of lipid compounds in fatty compositions prepared
without and with heat treatment, containing 10, 30 and 50% flour of wheat germ product.
