Technology for production of purpose-fat mixtures using flax seeds

The article analyzes the indicators characterizing the nutritional value of dried and ground flax seeds in the production of powdery-fat mixtures for the purpose of national flour soup of the “atoli” type, traditionally used in the republics of Central Asia to feed women in the initial postpartum period. The nutritional and energy value of this product with the addition of a flaxseed component has been determined. The main attention is paid to balancing the fatty acid composition according to the ratios of fatty acids of the family ω6 and ω3, as well as saturated, mono- and polyunsaturated. It is shown that the flour component of atola dominating in the existing formulation is wheat flour of the 1st grade or wallpaper, and the fat component is mutton or cream ghee. In this regard, it is proposed to use a fat-flour composition instead of fat, the flour component of which is a crushed non-fat mass of oilseeds of flax. The use of the combination effect makes it possible to increase the nutritional value of products by significantly increasing the content of physiologically significant limiting nutrients in them.

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