PROSPECTS OF USING SAFFLOWER AND LINSEED OILS IN THE PRODUCTION OF FUNCTIONAL PASTRY

The article discusses the prospects for the use of safflower and linseed oils in the production of functional butter cookies. After extraction, an analysis of the fatty acid composition of these oils was carried out, which made it possible to assess their nutritional value and possible effect on the human body. Safflower oil is dominated by fatty acids of Group 18, in addition, the proportion of fatty acid of Group 16 is large, the content of the remaining fatty acids is 1,2%. Linseed oil is dominated by oleic (C18: 1), linoleic (C18: 2), linolenic (C18: 3) fatty acids, including it has been proven to have the greatest specific gravity of linolene, which belongs to ω-3 fatty acids. The technology and recipe for butter cookies with the addition of safflower oil and linseed oil have been developed. A comparative analysis of the physico-chemical properties of samples of cookies prepared with traditional and alternative oil components was carried out. Oil cooked with safflower and linseed oil according to the physico-chemical indicators of cookie samples, the use of safflower and linseed oil as part of the cookie recipe reduces the degree of hydration. The alkalinity of the study version was 0,61 deg, humidity – 8%, degree of hydration – 105%, mass fraction of fat – 24,7%. The effect of injected oils on the structure, taste, color and smell of the finished product was studied. The addition of these oils has been found to help improve the texture and increase the nutritional value of butter cookies. Using the gas chromotography method, it was found that the fatty acids of butter cookies contain a significant amount of mono-and polyunsaturated fatty acids (55%). Among them, the specific weight of oleic (C18: 1), linoleic (C18: 2), linolenic (C18: 3) fatty acids belonging to the types of omega – 3 and omega – 6 was higher. The results prove the possibility of using safflower and linseed oils in the technology for the production of functional butter cookies. The use of these fats is enriched with useful lipids and opens up new prospects in the development of functional confectionery products for a healthy diet.

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