SCIENTIFIC-COMMODITY RESEARCH OF THE FATTY ACID COMPOSITION OF CONFECTIONERY PRODUCTS

Abstract

The article presents the results of scientific and commodity studies of the fatty acid composition of fat-containing confectionery products. The role of fat and fat-containing food products in human nutrition is shown. The importance of certain fatty acids, in particular polyunsaturated, on the state of health and the functioning of certain organs in the human body is described. In order to improve and rationalize the fatty acid composition of confectionery products, it is recommended to add ingredients containing unsaturated and, especially, polyunsaturated fatty acids to their composition. Based on informative scientific data on the fatty acid composition of various types of fat and oils, various ingredients of animal and vegetable origin, scientists suggest using some of them to improve the quality and biological value of confectionery products. For this purpose, the composition of fatty ingredients and their compositions, which serves as the basis for their use in confectionery products, was comprehensively studied. Fatty acid composition is one of the main indicators of quality, which determines the consumer value, and therefore the market value of products. Qualitative and quantitative control of the fatty acid composition of oils can be carried out using a number of research methods, while the most accurate and reproducible method of analyzing the quantitative and qualitative content of fatty acids is gas chromatography. Gas chromatography is a modern physico-chemical method of analysis. Allows for high selectivity to separate and identify volatile and semi-volatile, heat-resistant (thermostable) compounds. A gas chromatograph is an important device for qualitative and quantitative research of samples of various compositions. The separation method using gas chromatography is based on the adsorption of various components of the analyzed mixture at the interface of two immiscible phases. Moreover, one phase is mobile – gas, the other is stationary – sorption material. Separation occurs in the process of constant redistribution of matter between mobile and stationary phases. An important stage of research is the study and analysis of the fatty acid composition of various types of confectionery products, which contain biologically valuable fatty components. It has been shown that the presence of flower pollen, dry milk and walnut oil contributes to the enrichment of the fat fraction with essential fatty acids. The share of saturated fatty acids decreased by 4.38%, and the share of polyunsaturated fatty acids increased by 12.5%. There is a significant increase in the proportions of ω-3 and ω-6 fatty acids by 1.8 and 5.7 times, respectively. The ratio of unsaturated to saturated fatty acids in the model sample increased to 2.1 relative to the control – 1.7. Optimization of the ratio of fractions of saturated and unsaturated fatty acids was established.