BLENDING OF VEGETABLE OILS FOR USE IN RESTAURANT PRODUCT TECHNOLOGIES
Journal Title: Международный научный журнал "Интернаука" - Year 2018, Vol 1, Issue 15
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.
Authors and Affiliations
Olena Tyshchenko, Vita Tsyrulnikova, Viktoriia Novikova
Keywords
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- EP ID EP610506
- DOI 10.25313/2520-2057-2018-15-4110
- Views 72
- Downloads 0
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