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BLENDING OF VEGETABLE OILS FOR USE IN RESTAURANT PRODUCT TECHNOLOGIES
Journal: International Scientific Journal "Internauka" (Vol.1, No. 55)Publication Date: 2018-08-31
Authors : Tyshchenko O. Tsyrulnikova V. Novikova V.;
Page : 45-47
Keywords : blending; vegetable oil; fatty acid composition; biological value;
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Abstract
The possibility of blending olive oil with linseed and grape seed oils for use in restaurant product technologies was viewed. The fatty acid composition and biological value of the original oils and the modelled blend systems were investigated. Blends with balanced composition of fatty acids and improved organoleptic parameters have been obtained.
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Last modified: 2019-04-18 22:43:36