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Rambler's Top100

Fat and oil processing industry №6/2016

ECONOMICS AND MANAGEMENT

Anisimov B. Pay for the Time — Not a Market Approach

FOCUS: «OILSEEDS — PROSPECT OF THE INDUSTRY»

Bykova S. F., Davidenko E. K., Efimenko S., Efimenko S. K.The Low-Oleic Flax Seeds — as a Provision of Valuable Edible Oil

P. 8-11 Keyword: quality; linolenic acid; nicoledooley len; resistance to oxidation; physiological value.
Abstract: The quality of vegetable oils and their value to health is determined by the content of essential polyunsaturated fatty acids (Pufas). Fatty acid composition of traditional linseed oil containing not less her 55-80 % linolenic (w-3) acids, are not balanced by the proportions of the acids, and it can not be used as an independ-ent PI-Savoy product, but only as a biologically active Supplement to other types of dietary fat with a low content of linolenic acid. The studies were conducted at the SKF research Institute of fats, together with VNIIMK, Krasnodar. The purpose of the study is a comprehensive study of biochemical analysis of the composition of a new type of oilseed raw materials - nitrolinoleum flax. Breeding for creating varieties of flax aimed at reducing the proportion of linolenic acid in the fatty acid profile to the limits recommended by the RAMS Institute of nutrition. As a result of selection in the oil from the flax seed a promising COP-ing food directions, sig-nificant changes occurred in the content of research Institute of all major fatty ac-ids compared with the oil from the flax seeds of traditional varieties. The propor-tion of linolenic acid in the seed oil of the varieties of Sur-prize has dropped more than 10 times, the content of linoleic acid was increased by 48-54 %, the ratio of acids w-6: w-3 was 10.8:1 vs of 0.23:1 in oil from traditional varieties of flax. Oxi-dability oils from nicolino-fiefs of flax seeds as a whole 8 times depending on the test temperature is higher compared to conventional linseed oils, and 1.5 times higher than sunflower oil. Modern advances in selection science to allow them to a certain extent to solve the problem of changing the ratio of fatty acids in flax seed oil, allow the production of a fundamentally new food product healthy food - ni-trolinoleum linseed oils with balanced fatty acids and a high resistance to oxida-tion.
Authors: Bykova Svetlana Fedorovna, Doctor of Technical Sciences, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it.
Davidenko Elena Konstantinovna, Candidate of Technical Sciences, Senior
North Caucasian Branch of All-Russian Research Institute of Fats,
17, Filatova str., Krasnodar, 350038
Efimenko Sergey Grigorievich, Candidate of Biological Sciences
FGBNU VNIIMK (Federal State Budgetary Scientific Institution
All-Russian Research Institute of Oil Crops)
Efimenko Svetlana Konstantinovna, Candidate of Biological Sciences, Leading Researcher
FGBNU VNIIMK (Federal State Budgetary Scientific Institution All-Russian Research Institute of Oil Crops
17, Filatova str., Krasnodar, 350038, This email address is being protected from spambots. You need JavaScript enabled to view it.



Vasyukova A. T., Slavyansky A. A., Egorova S. V., Moshkin A. V., Abesadze L. T. Comparative Analysis of the Nutritional Value of Vegetable Oils for Use in Breadmaking

P. 12-15 Keyword: soybean; sunflower; corn; olive; Sea buckthorn and sesame oil; fatwater emulsion, fat.
Abstract: Currently topical is the use of vegetable oils in formulations of bakery products to improve rheological characteristics of dough, the finished product and prolong its freshness. The aim of this work was to establish the distinctive features of vegetable oils on the content in protein, fats, carbo-hydrates, minerals and vitamins; formation characteristics of their functional properties during dough process. We investigated the nutrition value of soy, Sea buckthorn, olive, corn, sunflower and sesame oils, most commonly used in the manufacture of food products. Based on the analysis of literature data found that previously was not used in bakery Sea buckthorn and sesame oil. Data received on the content of mineral substances and vitamins in various types of oils which differ significantly from the corresponding cereal crops. So, on the content of phosphorus in different form of oil can be put in series with peas (329 mg%), millet (233 mg%), buckwheat (298 mg%). For their iron content can only be compared to the fruits of a dogrose (28 mg%), cereal the same iron con-tains significantly less. organoleptic evaluation of soy, Sea buckthorn, olive, corn, sunflower and sesame oils found that all oils have a delicate taste and aroma peculiar mind of raw materials. Sea buckthorn oil in addition to a pleasant aromatic floral taste and smell, possesses a rich orange color. If you make products in corn and sunflower oil porosity articles is not quite uniform color and rheological properties of Crumb with this have not changed. Articles containing, consisting of Sea buckthorn oil had a distinctive bright yellow Peel and a crumb on the aspect that visually interested consumers. The compounding of bakery products of vegetable oils in the form of emulsions porosity products increased on average by 0.5?%.
Authors: Vasyukova Anna Timofeevna, Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it.
Slavyansky Anatoly Anatolyevich, Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it.
Egorova Svetlana Vladimirovna, Candidate of Technical Science, Docent, This email address is being protected from spambots. You need JavaScript enabled to view it.
Moshkin Alexandr Vladimirovich, Graduate Student
Moscow State University of Technology and Management named after K.G. Razumovsky (First Cossack University)
73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Abesadze L.T.
Russian University of Cooperation
12, V. Voloshinoy St., Mytishchi, 141009, This email address is being protected from spambots. You need JavaScript enabled to view it.



Oilseeds — Types and Importance in the Nutrition

RESEARCH RESULTS

Ostrikov A. N., Gorbatova A. V., Kopylov M. V., Anikin A. A.Analysis of Fatty Acid Composition of Rapeseed Oil

P. 18-21 Keyword: fatty acid composition, rapeseed, pressing, rapeseed oil.
Abstract: The volume of its production in Russia in 2015 amounted to 390 thousand tones. Production volumes in relation to 2010 increased by 63.2 % and for 10 years - by 4.4 times. Rapeseed oil is used in food processing, metallurgical, soap, leather and textile industries. Fatty acid composition gives us the most complete picture of a fat product. It is based on it, you can talk about the positive or negative effects on health when used in food, or the possibility of its use as a biofuel. The studies were conducted in the "Voronezh state University of engineering technologies" the purpose of the study was to determine the fatty acid compositions of the samples of rapeseed oil, obtained from the same raw materials but different technology modes. Our aim was to determine the fatty acid composition of rapeseed oil samples obtained from the same raw material but with different processing modes. To study the fatty acid composition a gas chromatographer "Chromatech 5000.1" with a column SP-2560 was used. As a result of the studies, it was found that saturated, monounsaturated, polyunsaturated fatty acids with a carbon number value from 12 to 24 are present in the oil. The content of polyunsaturated fatty acids is quite high: 18.52 % and 18.66 % for linoleic acid; 8.05 % and 8.57 % for linolenic acid. Analyzing the obtained fatty acid compositions of oils, we can say that these varieties of rapeseed give edible oil with reduced erucic acid content and increased oleic (monounsaturated) fatty acid content 64.5 %. It is advantageous to use these samples to create emulsion products with a high content of essential polyunsaturated fatty acids of omega-3 and omega-6 groups. It can be used to create formulas with rapeseed oil as one of the components of the blend. It is also possible to completely replace commonly used sunflower and palm oils in emulsion products. A second sample of rapeseed oil has found its application in the preparation of mayonnaise balanced by fatty acid composition. With the obtained data recipe with a high content of linoleic acid, a deficiency of which can be traced in the human diet, was calculated.
Authors: Ostrikov Alexandr Nikolaevich, Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it.
Gorbatova Anastasiya Viktorovna, Candidate of Technical Science
Voronezh State University of Engineering Technology
19, Pr. Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.
Anikin Artyom Alexandrovich
Air Force Academy named after Professor N.E. Zhukovsky and Y. Gagarin
54a, Starykh Bolshevikov St., Voronezh, 394064, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kopylov Maxim Vasilyevich, Candidate of Technical Science
Voronezh State University of Engineering Technology
19, Pr. Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY AND SAFETY

The Taste of Italian Life

Evteeva N. M. Research Potential Safety of Crude Camelina Oil in Storage

P. 24-27 Keyword: camelina oil; antioxidant; tocopherol; double bounds; free acids; the accumulation peroxides.
Abstract: Vegetable oils are a source of essential fatty acids: oleic, linolenic. The human body and animals practically synthesizes antioxidants, so they must come from food. The article is devoted determination of biologically important components, determination of the total content of natural antioxidants, double bonds, hydroperoxides, free acid during the oxidation of about 50 °C. the Studies were conducted in the Federal state budget institution of science "Institute of biochemical physics. N. M. Emanuel" the Russian Academy of Sciences. The paper presents evidence of the content of tocopherol in camelina oil. Are the kinetics of the total expenditures of antioxidants in the samples of camelina oil. The initial concentration of antioxidants in the oil was of 6.70.10-3 mol / L. it is found that for 9 months of the experiment the concentration of antioxidants decreased in a sample of almost 85?%. It is shown that with increase in the concentration of tocopherol is slowing down oxidation processes. Mapped the dependence of the period of deceleration (deceleration of processes of oxidation) the concentration of tocopherol in the same diagram. It turned out that concentrations that meet tokoferoly and camelina oil are on the same line and present a General dependence. If the two dependencies are integrated and have the same coefficient open circuits, is equal to 2, it means that the total content of antioxidants in camelina oil, there is nothing like tocopherol. The article presents the kinetic curves using the concentration C=C links for sample of oil of ginger, which was also studied in the content of antioxidants during storage. From the presented graphs it follows that if we are going to use camelina oil for four months, the oil maintains its quality, and for C=C bond and antioxidants.
Authors: Evteeva Nina Mikhailovna, Candidate of Chemical Sciences, Senior Researcher
FSBIS "Institute of biochemical physics Emanuel N. M.
4, Kosygina street, Moscow, 119334, This email address is being protected from spambots. You need JavaScript enabled to view it.



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