Vegetable oils in dairy production: perspectives, food safety and guarantee of sustainable development of the food system

Abstract

Abstract The article describes the development process of butter enriched with vegetable oils. To enrich butter with vitamins and polyunsaturated fatty acids, improve taste and biological value, increase shelf life the researchers used linseed and sesame oils. The product was manufactured using traditional technology. Additionally, a technological stage of enrichment of oil grains with linseed and sesame oils in an amount of 10% of the total volume of the product was introduced. It was found that amount of vitamin E in the butter increased to 2.74 mg per 100 g of the product due to add of vegetable oils. Physical, chemical, organoleptic parameters of finished product, enriched with vegetable oils, and its storage stability at a temperature of 3 ± 2°C were studied. It is proved that linseed and sesame oils introduction did not adversely affect the quality of the finished product. In appearance, consistency, taste and color, the enriched product was not inferior to the control sample, but had a slight taste of the added fillers. The content of vitamin E in the finished product, enriched with linseed and sesame oils, provides at least 8.0% of the average daily intake. The inclusion of vegetable oils with antioxidant properties had a positive effect on increasing storage stability of the finished product at a temperature of 3 ± 2°C.