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Full-Text Articles in Food Science
Reducing Calories Of Margarins, Khodjaev Sarvar, Abdurakhimov Saidakbar, Akramova Rano
Reducing Calories Of Margarins, Khodjaev Sarvar, Abdurakhimov Saidakbar, Akramova Rano
CHEMISTRY AND CHEMICAL ENGINEERING
The goal is to reduce the calorie content of margarines by changing the composition and fat base. In this regard, we studied the change in caloric content and the content of trans-acids in margarines with a change in their fat content. To reduce calorie content, the fat base of margarine was also reduced to 60%, and to increase the biological value of the product, it was enriched with highly unsaturated fatty acids. It was determined that with an increase in the number of unsaturated fatty acids and a decrease in the margarine fat content, the stability of the emulsion deteriorates. …
Water-Soluble Jerusalem Artichoke Extracts As Fat Replacer In Dietary Margarine Recipe, Salijanova Shahnozaxon, Ruzibayev Akbarali, Rakhimov Dilshod, Xusanov Zafar
Water-Soluble Jerusalem Artichoke Extracts As Fat Replacer In Dietary Margarine Recipe, Salijanova Shahnozaxon, Ruzibayev Akbarali, Rakhimov Dilshod, Xusanov Zafar
CHEMISTRY AND CHEMICAL ENGINEERING
Creating dietary margarines using biologically valuable substances is the purpose of the work. According to the results of the experiments, it was found that the use of soybean oil, edible vegetable phospholipids and a Jerusalem artichoke extract in the margarine, allowed reducing the amount of fat and enriching the margarine with omega-3 and omega-6 fatty acids, dietary fibre, inulin and other water-soluble substances. Based on these studies prepared margarine enriched inulin and essential fatty acids, which provide not only a preventive property of the finished product, but also high flavor indicators, as well as, original and attractive appearance.