OPTIMIZATION OF THE RATIO OF FUNCTIONAL COMPONENTS THE SPREAD WITH A BALANCED FATTY ACID COMPOSITION

Abstract

This article shows the combination of dairy and vegetable raw materials, which is a promising direction for the creation of new high-quality dairy products with modified composition and properties. In this regard, the method of second-order rotational planning (rotatable Boxing Plan) was used to optimize the spread components. This method provides a clear opportunity for mutual optimization of the ingredients that make up these products by one or more important factors and determines products with a balanced composition, including a product with a specially designed functional purpose. Thanks to this combination, a product of a given composition and quality is obtained. According to the obtained values, the optimum points were determined: the dose of vegetable oil is 21%, the fat content of the spread is 70% at the mixing temperature of the components is 34℃. The resulting functional spread is standard and stable in all organoleptic parameters and suitable for daily use in the human diet. Characterizing the quality of fat components in dairy products, it should be noted that the study and optimization of the content of fatty acids in new products using the method of mathematical analysis is a very relevant issue.