Invastigation of fatt acidic composition and physico-mechanical indexes of dry milk polycomponent mixtures

Abstract

Dry milk products are in growing demand and popularity. In this scientific work we have investigated the influence of sunflower oil on fatty acidic composition of fat phase and physico-mechanical qualities of dry polycomponent mixtures. The fatty acidic composition was determined by capillary gas-liquid chromatography, physical and mechanical parameters were determined by standardized methods. It was found that the use of sunflower oil has a positive effect on fatty acidic composition, organoleptical and physico-mechanical indexes of mixtures. It was determined that the addition of 2.5 % sunflower oil to the dry mixtures it increases the mass fraction (part) of fat in them by 57 %, decreases the hygroscopicity by 7.1 %, increases the specific gravity by 41.7 % in comparison with the control sample without vegetable oil. It was stated that the dose of vegetable oil doesn’t influence on the indexes of solubility and active acidity of the product. It was defined he introduction of vegetable oil in an amount of 1.5 % and 2.5 % considerably changes the balance of fatty acids improving the nutritional value of product, as evidenced by the correlation of SFA (saturated fatty acids): MUFA (monounsaturated fatty acids): PUFA (polyunsaturated fatty acids) proves it. It was stated that the sunflower oil content close to 1.5 % allows the highest coefficient characterizing the biological action of fats in the product.