Физикохимичен и мастнокиселинен състав на извара с добавка на ленено семе. (Bulgarian)

Physicochemical and Fatty Acid Composition of Curd with the Addition of Linseed. (English)

The purpose of the research was to conduct a study on the physicochemical and fatty acid composition of curd obtained after technological processing by buffalo milk and the addition of linseed in different concentrations. Total fat in the studied curds with the addition of linseed increased reliably (P≤0.001) and a lower increase in their concentration was found when adding 2.5 and 5%, due to technological losses. Protein increased significantly at 1 and 2.5% supplementation, while at 5 and 7.5% a decrease in concentration was found (P≤0.001). The total solids have the highest value - 60.67% when adding a 7.5% linseed supplement.The addition of the additive leads to an improvement of the fatty acid composition of curd in terms of a decrease in saturated and monounsaturated fatty acids at the expense of an increase in polyunsaturated ones, due to the enrichment of the food product with omega-3 and omega-6 fatty acids. [ABSTRACT FROM AUTHOR]

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