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AGRICULTURE, AGROCHEMICAL, FEED PRODUCTION, AGROECOLOGY

STUDY OF THE STABILITY OF THE RESULTING BLEND TO OXIDATION DURING LONG-TERM STORAGE

Ж.E. Туякбаева* 1 , N.E. Alzhaxina 2 , Zh.K. Zhadrasyn 2 , B.U. Baihozhaeva 3 , N.Zh. Muslimov 4

1 Astana branch of Kazakh Research Institute of Processing and Food Industry LLP, Nur-Sultan, Kazakhstan; 2 Astana branch of «Kazakh Research Institute of Processing and Food Industry» LLP, Nur-Sultan, Kazakhstan; 3 L.N. Gumilyov Eurasian National University, Nur-Sultan, Kazakhstan; 4 Kazakh Research Institute of Processing and Food Industry LLP, Almaty, Kazakhstan

doi.org/10.37884/2-2022/07 pp. 55-63 Admitted 12.05.2022 Published 28.06.2022

Abstract

The article presents the results of determining the acid number of the obtained blends, the K-1 sample showed a value of 0.67 mg KOH/g, which is 2.23 times less than the KF of the original unrefined linseed oil. The average value of the peroxide index for the K-1 sample of the resulting blend is 1.56 mmol O2 / kg, which indicates a slight increase in the level of primary oxidation products compared to the samples of the original rapeseed oil. It is important not only the total content of these acids, but also their ratio. According to the recommendations, the optimal ratio of ω-3/ω-6 is equal to 5:1 in the form of a K-1 composition. In nature, oils with a balanced composition of ПҚМҚ ω-6 and ω-3 do not exist. Therefore, the most effective way to create oils balanced by a given composition and ratio of omega-6 and omega-3 polyunsaturated fatty acids is to blend them. When developing recipes for new balanced compositions, it is important to take into account taste characteristics, oxidation resistance, cost, etc. The balance of the blend of vegetable oils can be achieved taking into account the structural characteristics corresponding to the established recommendations and the mass of components corresponding to consumption standards. Based on the conducted research, the technology of spreads has been improved due to the optimal ratio of omega-3 and omega-6 fatty acids in the finished product and an increase in the shelf life of the latter, characterized by the specified organoleptic properties and the resistance of the fat phase to oxidation.

fatty acid composition, blend, oxidation, gas chromatographic analysis, rapeseed oil, linseed oil, acid number, peroxide number

01 Introduction

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02 References

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Citation Links

[1]2022. STUDY OF THE STABILITY OF THE RESULTING BLEND TO OXIDATION DURING LONG-TERM STORAGE. Izdenister natigeler. 2 (94) (Jun. 2022), 55–63. DOI:https://doi.org/10.37884/2-2022/07.
(1)STUDY OF THE STABILITY OF THE RESULTING BLEND TO OXIDATION DURING LONG-TERM STORAGE. Izdenister natigeler 2022, No. 2 (94), 55-63. https://doi.org/10.37884/2-2022/07.
STUDY OF THE STABILITY OF THE RESULTING BLEND TO OXIDATION DURING LONG-TERM STORAGE. (2022). Izdenister Natigeler, 2 (94), 55-63. https://doi.org/10.37884/2-2022/07
STUDY OF THE STABILITY OF THE RESULTING BLEND TO OXIDATION DURING LONG-TERM STORAGE. Izdenister natigeler, [S. l.], n. 2 (94), p. 55–63, 2022. DOI: 10.37884/2-2022/07. Disponível em: https://natsus.kaznaru.edu.kz/index.php/research/article/view/119. Acesso em: 15 sep. 2026.
“STUDY OF THE STABILITY OF THE RESULTING BLEND TO OXIDATION DURING LONG-TERM STORAGE”. 2022. Izdenister Natigeler, no. 2 (94) (June): 55-63. https://doi.org/10.37884/2-2022/07.
“STUDY OF THE STABILITY OF THE RESULTING BLEND TO OXIDATION DURING LONG-TERM STORAGE” (2022) Izdenister natigeler, (2 (94), pp. 55–63. doi:10.37884/2-2022/07.
[1]“STUDY OF THE STABILITY OF THE RESULTING BLEND TO OXIDATION DURING LONG-TERM STORAGE”, Izdenister natigeler, no. 2 (94), pp. 55–63, Jun. 2022, doi: 10.37884/2-2022/07.
“STUDY OF THE STABILITY OF THE RESULTING BLEND TO OXIDATION DURING LONG-TERM STORAGE”. Izdenister Natigeler, no. 2 (94), June 2022, pp. 55-63, https://doi.org/10.37884/2-2022/07.
“STUDY OF THE STABILITY OF THE RESULTING BLEND TO OXIDATION DURING LONG-TERM STORAGE”. Izdenister natigeler, no. 2 (94) (June 28, 2022): 55–63. Accessed September 15, 2026. https://natsus.kaznaru.edu.kz/index.php/research/article/view/119.
1.STUDY OF THE STABILITY OF THE RESULTING BLEND TO OXIDATION DURING LONG-TERM STORAGE. Izdenister natigeler [Internet]. 2022 Jun. 28 [cited 2026 Sep. 15];(2 (94):55-63. Available from: https://natsus.kaznaru.edu.kz/index.php/research/article/view/119
1.STUDY OF THE STABILITY OF THE RESULTING BLEND TO OXIDATION DURING LONG-TERM STORAGE. Izdenister natigeler. 2022;(2 (94):55-63. doi:10.37884/2-2022/07