BIO Web Conf.
Volume 64, 2023Agro-Bio-Technologies 2023 - Innovative Solutions for the Development of the Industry
|Number of page(s)||7|
|Published online||27 July 2023|
Development of functional food products based on safflower oil
1 Kazakh University of Technology and Business, Astana, Republic of Kazakhstan
2 Kazakh Agrotechnical University named after S. Seifullin, Astana, Republic of Kazakhstan
* Corresponding author: email@example.com
In this article, it is proposed to create a recipe and technology for creating functional food products based on safflower oil with the goal of increasing their culinary value, improving organoleptic and physico-chemical indicators. In the quality of cheese at the production of functional pishchevye emulsion (mayonnaise), it is necessary to use the safflower oil, which is based on the analysis of its pishchevye value and nutritional adequacy of the norms of preventive nutrition. There are ingredients, such as fiber, in the first place, which are necessary for the functioning of the human body. The introduction of fiber increases the yield and biological value of products, improves technological quality, as well as their organoleptic characteristics.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.