Development of functional food products based on safflower oil
In this article, it is proposed to create a recipe and technology for creating functional food products based on safflower oil with the goal of increasing their culinary value, improving organoleptic and physico-chemical indicators. In the quality of cheese at the production of functional pishchevye...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/09/bioconf_abt2023_01008.pdf |
| _version_ | 1797756320500154368 |
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| author | Bekturganova Almira Mukanova Kuralay Zhumanova Umyt Tultabayev Bakhtiyar |
| author_facet | Bekturganova Almira Mukanova Kuralay Zhumanova Umyt Tultabayev Bakhtiyar |
| author_sort | Bekturganova Almira |
| collection | DOAJ |
| description | In this article, it is proposed to create a recipe and technology for creating functional food products based on safflower oil with the goal of increasing their culinary value, improving organoleptic and physico-chemical indicators. In the quality of cheese at the production of functional pishchevye emulsion (mayonnaise), it is necessary to use the safflower oil, which is based on the analysis of its pishchevye value and nutritional adequacy of the norms of preventive nutrition. There are ingredients, such as fiber, in the first place, which are necessary for the functioning of the human body. The introduction of fiber increases the yield and biological value of products, improves technological quality, as well as their organoleptic characteristics. |
| first_indexed | 2024-03-12T17:59:40Z |
| format | Article |
| id | doaj.art-9c0d8fc711aa4c35a0c9aaa66df8c06b |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-03-12T17:59:40Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-9c0d8fc711aa4c35a0c9aaa66df8c06b2023-08-02T13:13:49ZengEDP SciencesBIO Web of Conferences2117-44582023-01-01640100810.1051/bioconf/20236401008bioconf_abt2023_01008Development of functional food products based on safflower oilBekturganova Almira0Mukanova Kuralay1Zhumanova Umyt2Tultabayev Bakhtiyar3Kazakh University of Technology and BusinessKazakh University of Technology and BusinessKazakh Agrotechnical University named after S. SeifullinKazakh University of Technology and BusinessIn this article, it is proposed to create a recipe and technology for creating functional food products based on safflower oil with the goal of increasing their culinary value, improving organoleptic and physico-chemical indicators. In the quality of cheese at the production of functional pishchevye emulsion (mayonnaise), it is necessary to use the safflower oil, which is based on the analysis of its pishchevye value and nutritional adequacy of the norms of preventive nutrition. There are ingredients, such as fiber, in the first place, which are necessary for the functioning of the human body. The introduction of fiber increases the yield and biological value of products, improves technological quality, as well as their organoleptic characteristics.https://www.bio-conferences.org/articles/bioconf/pdf/2023/09/bioconf_abt2023_01008.pdf |
| spellingShingle | Bekturganova Almira Mukanova Kuralay Zhumanova Umyt Tultabayev Bakhtiyar Development of functional food products based on safflower oil BIO Web of Conferences |
| title | Development of functional food products based on safflower oil |
| title_full | Development of functional food products based on safflower oil |
| title_fullStr | Development of functional food products based on safflower oil |
| title_full_unstemmed | Development of functional food products based on safflower oil |
| title_short | Development of functional food products based on safflower oil |
| title_sort | development of functional food products based on safflower oil |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2023/09/bioconf_abt2023_01008.pdf |
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