Buckthorn oil contains a complex of mineral ingredients, particular, an optimal balance of omega-3 and omega-6 fatty acids and a great amount of vitamins A and E. When added to oil and fat products, buckthorn oil contributes to their biological value. This paper considers buckthorn oil as one of biologically active components able to improve a products functionality. Functional food products occupy an intermediate position between mass consumption products and medicinal products. This work is aimed at developing a mayonnaise sauce flavoured with buckthorn oil that would have an enhanced bioavailability. As for research methodology, we have considered rapid oxidation and decomposition of buckthorn oil in various industrial processes and the content of tocopherols and carotenoids in bauckthorn oil as a measure for assessing its biological value. In our experiments, we have used the oil made from Hippophaë rhamnoides buckthorn seeds of primary compression. The seeds are secondary raw material remaining after using buckthorn berries for juice production. After being dried to contain 7% moisture, the seeds are screw-pressed to produce oil. We studied the oxidative stability of fresh buckthorn oil by measuring acid and peroxide numbers weekly for three months. Refined, deodorized sunflower oil, a traditional fat component of mayonnaise and mayonnaise sauce, was taken as a reference standard. Oil samples were stored at room temperature in the light. In the course of our study, we developed a recipe of a mayonnaise sauce flavoured with buckthorn oil, evaluated its quality and oxidative stability. As a result, we identified ways of using buckthorn oil in its pure form in oil and fat food products, such as mayonnaise, margarine, and spreads. Key words: oil; product functionalityl; tocopherol; carotenoids; mayonnaise; oxidation.
maslo, funkcional'nost' produkta, tokoferol, karotinoidy, mayonez, okislenie
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