COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL

  • Svitlana Lenert Kharkiv State University of Food Technology and Trade
  • Antonina Dubinina Kharkiv Petro Vasylenko National Technical University of Agriculture
  • Gregoriy Deynichenko Kharkiv State University of Food Technology and Trade
  • Olga Khomenko Kharkiv State University of Food Technology and Trade
  • Oksana Haponceva Kharkiv State University of Food Technology and Trade
  • Irina Antonyuk Kyiv National University of Trade and Economics
  • Anzhelika Medvedieva Kyiv National University of Trade and Economics
  • Miroslava Demichkovska Kyiv National University of Trade and Economics
  • Olena Vasylieva Kyiv National University of Trade and Economics
Keywords: peanut-flaxseed oil, blending of oils, fatty acid composition of peanut-flaxseed oil

Abstract

The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative studies of consumer properties of peanut and peanut-flaxseed oil for organoleptic indicators, fatty acid composition, acid and peroxide numbers are carried out. To determine the fatty acid composition of fat, the gas chromatography method is used. The measurement of the acidic and peroxide number of fat is performed by a titrimetric method.

The research results of organoleptic and physicochemical parameters, as well as the fatty acid composition of peanut oil and peanut-flaxseed blend have shown that the flavor qualities of the developed oil are balanced and high, therefore new oil can be consumed by consumers. The enrichment of peanut oil with flaxseed helps improve the fatty acid composition beyond the set of a significant increase in unsaturated fatty acids (linoleic by 23 %, oleic by 28 %, linolenic by 96 %). It has also been proved that the use of flaxseed oil does not have a significant effect on the acceleration of the hydrolytic processes of vegetable oil fats.

The expediency of mixing peanut and flaxseed oil is shown, which makes it possible to obtain new blended peanut-flaxseed oil, balanced by fatty acid composition.

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Author Biographies

Svitlana Lenert, Kharkiv State University of Food Technology and Trade

Department of Merchandising and Goods’ Examination

Antonina Dubinina, Kharkiv Petro Vasylenko National Technical University of Agriculture

Department of Еquipment and Еngineering for Рrocessing and Food Technologies

Gregoriy Deynichenko, Kharkiv State University of Food Technology and Trade

Department of equipment for food and hospitality industry named after M. I. Belyaeva

Olga Khomenko, Kharkiv State University of Food Technology and Trade

Department of merchandising and examination of goods

Oksana Haponceva, Kharkiv State University of Food Technology and Trade

Department of merchandising and examination of goods

Irina Antonyuk, Kyiv National University of Trade and Economics

Department of Technology and the organization of restaurant business

Anzhelika Medvedieva, Kyiv National University of Trade and Economics

Department of Technology and the organization of restaurant business

Miroslava Demichkovska, Kyiv National University of Trade and Economics

Department of Technology and the organization of restaurant business

Olena Vasylieva, Kyiv National University of Trade and Economics

Department of Technology and the organization of restaurant business

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Published
2018-06-02
How to Cite
Lenert, S., Dubinina, A., Deynichenko, G., Khomenko, O., Haponceva, O., Antonyuk, I., Medvedieva, A., Demichkovska, M., & Vasylieva, O. (2018). COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL. EUREKA: Life Sciences, (3), 48-56. https://doi.org/10.21303/2504-5695.2018.00661
Section
Food Science and Technology