Articles

Composition and Technology Development of the Combined Vegetable Oil Receipt for Healthy Nutrition

Authors:

Tokhirijon B., Poznyakovskiy V.M.

Abstract:

The article concerns the receipt and the technology of a new type of innovative vegetable oil with the linoleic (omega-6) and linolenic (omega-3) acids optimum ratio of 10:1.

The suggested vegetable oil receipt allows to expand the product assortment, to obtain a safe and high-quality product with the high nutritional value, beneficial to health, composition and polyunsaturated fatty acids ratio balanced.

The researchers used the method involved pressing and characterized by the mixture of the whole selected and shelled apricot putamen (sweet), peanuts, almonds, black sesame, sunflower, cotton and flax seeds pressing at a temperature of 30–35 °C. They stocked the pressed oil in a wooden cistern made of apricot tree, where the oxygen access was limited. The pressing seed mass moisture is not more than 7 %.

Keywords:

 

vegetable oils; polyunsaturated fatty acids; innovative technological solutions; efficiency; quality; safety