Новий вид спреду підвищеної біологічної цінності

Abstract

Розроблено рецептуру нового спреду підвищеної біологічної цінності з олійним екстрактом чаю чорного байхового. Проведено товарознавчу оцінку отриманого спреду за органолептичним показниками та хімічним складом. Досліджено вплив нових спредів на покращення травлення, скорочення часу засвоєння продукту організмом людини та підвищення стійкості під час зберігання.

Analysis of modern trends in the manufacture of the combined fatty products showed that during the manufacture of spreads the potential of raw material rich in biologically active substances is used insufficiently. Production of spreads compared with oil production makes it possible not only to reduce their costs by replacing milk fat with vegetable, but also greatly enrich the diet of polyunsaturated fatty acids and fat-soluble vitamins in parallel with a reduction in cholesterol levels. Especially valuable are the spreads for such supplements, which not only improves consumer properties, but also prolong survival product. However, in Ukraine to address the problem of improving consumer properties and resistance spreads during storage through the use of alternative types of natural oils and additives hardly been studied. Very urgent is the development of new formulations of spreads increased biological value. It testifies the necessity of widening the assortment of spreads due to nontraditional oils and natural additives for the increase of biological value of the products and their stability during storage. The receipt of a new spread with the increased biological value with oily extract of black pekoe tea. The authors managed to reduce the number of such unfavorable ingredients as palm oil, red palm oil, emulsifier GRINDSTEND PGPR 90, and trans-isomerides of fatty acids. Also it is experimentally established that introduction of oily tea extract allowed to increase the amount of PUFA 1,2 times, simultaneously total amount of linoleic, linolenic and arachidonic acids increased at 12,6%. Merchandising expertise of the received spread by its organoleptic parameters and chemical composition is carried out. Positive influence of new spreads on the improvement of the digestion and reduction of time for secondary digestion of the product by a human organism is proved by means of cytomorphologic and biophysical analysis based on the determination of the level of nuclei electronegativity (NE, %) of buccal epithelium as an objective parameter of functional state of a human organism.