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Information × Registration Number 0226U000010, (0121U100011) , R & D reports Title Scientific substantiation and development of innovative directions for the creation of protein-fat food products based on oilseeds and products of their processing popup.stage_title Наукове обґрунтування та розроблення інноваційних напрямів створення білково-жирових харчових продуктів на основі насіння олійних культур та продуктів їх переробки Head Petik Ihor P., Кандидат технічних наук Registration Date 01-01-2026 Organization Ukrainian Research Institute of Oils and Fats of the National Academy of Agrarian Sciences of Ukraine popup.description1 Development of innovative directions of creation of protein-fat products of the increased food value on the basis of seeds of various oil-bearing crops and products of their processing which will provide implementation of the concept of healthy food. popup.description2 The object of the research is the creation of innovative protein-fatty food products based on oilseeds and their processing products. The purpose of the work is to scientifically substantiate and develop new directions for the formation of such products with increased nutritional value and stability. Research methods: standard methods of chemical composition analysis, determination of lipid oxidation (peroxide, acid number), organoleptic analysis, rheological measurements, approximation modeling. The regularities of the influence of the composition of raw material mixtures (flaxseed, hemp, soybean, oilcake) on the loss of proteins, lipids and fiber during extrusion and on the oxidative stability of finished products have been established. Mathematical models describing these dependencies have been developed. Rational recipes and technological parameters for different product categories have been substantiated: special-purpose bars, oleogels, emulsion protein-fat bases. For the latter, the optimal ratio of flax seeds and soybean meal (40:60) was determined, which provides a protein content of 35% and ω-3 PUFAs of 9.8%. The composition of the stabilizing system (xanthan gum - 0.5%, polysorbate-80 - 0.2%) was justified, which guarantees 100% emulsion stability for 30 days at 4°C. A methodology for creating protein-fat products and a list of additional standardized quality indicators for them were developed. Product Description popup.authors Fedir F. Hladkyi Ihor P. Petik Anna P. Bielinska Serhii V. Bochkarev Tetiana V. Matvieieva Zoia P. Fediakina Viktoriia Y. Papchenko popup.nrat_date 2026-01-01 Close