DEVELOPMENT OF FUNCTIONAL FAT BLENDS BASED ON SOYBEAN AND WHEAT KERNELS
DOI:
https://doi.org/10.55640/Keywords:
soybean germ, wheat germ, functional fat mixture, unsaturated fatty acids, vitamin E, antioxidant, biologically active substance, food technology, healthy nutrition, lipids.Abstract
This article covers the scientific and practical aspects of developing functional fat blends based on soybean and wheat kernels. Soybean kernels are rich in unsaturated fatty acids such as protein, linoleic and linolenic, which serve to improve the functioning of the cardiovascular system. Wheat kernels, as a natural source of vitamin E, phospholipids and phenolic compounds, have strong antioxidant properties. By combining these two raw materials, it becomes possible to create fat blends with high biological value and functional properties. The study analyzed their nutritional composition, technological properties and prospects for application in the food industry. Functional fat mixtures play an important role in supporting metabolic processes in the human body, strengthening the immune system and reducing oxidative stress. The results show that mixtures based on soybean and wheat germ are promising products that meet the requirements of modern healthy nutrition.
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