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Author(s): Nina Dunchenko, Sergey Denisov, Valentina Yankovskaya

Title: Bovine Butter Enriched with Sesame Oil: Safety Indices and Technology

Source: International Scientific Days 2018 :: Towards Productive, Sustainable and Resilient Global Agriculture and Food Systems :: Proceedings

ISBN: 978-80-7598-180-6


Publisher: Wolters Kluwer ČR, Prague

PY, pages: 2018, 51-61

Published on-line: 2018-11-09

Language: eng

Abstract: The purpose of the study is to determine the fatty acid composition of vegetable oils (sesame, linseed, pumpkin seed) and their safety indices (toxic elements, pesticides, mycotoxins). Such vegetable oils as sesame oil, linseed oil and pumpkin seed oil have been studied in terms of fatty acid composition and safety indices to identify their useful properties.Sweet cream unsalted butter with a mass fat content 72.5 %, as well as bovine butter with sesame oil have been examined according to organoleptic, physico-chemical and safety indices. The sesame oil has been added to butter to increase its biological value due to the enrichment of polyunsaturated fatty acids. The production technology of butter “Na Zdorov’e”("To your health") by enriching butter in polyunsaturated fatty acids containing in sesame oil in sufficient quantities is developed. This technology ensures the improvement of the positive properties of the new product. The studies prove that sweet cream unsalted butter with a mass fat content 72.5 % and the produced butter butter “Na Zdorov’e” possess the fatty acid composition and safety indices which do not exceed the acceptable levels of Technical regulations of the customs Union "On safety of food products" (CU TR 021/2011). STO 00430522-001-2016” Bovine butter with flavouring component” has been worked out.

Keywords: butter, fatty acid composition, safety, safety indices, vegetable oils

JEL Classification: Q16, Q17

Rights:Open Access :: Creative Commons BY-NC-SA 4.0 International Licence
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Toto dielo je publikované pod/This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence.