Development of a recipe for a salad of high nutritional value enriched with flaxseed oil
A constant shortage of polyunsaturated fatty omega-3 acids - б-linoleic and eicosapentaenoic acids is observed in the diet of the Russian population, which leads to the search for biologically active additives to enrich products and dishes. Flaxseed oil, which contains a significant amount of PUFA, was used as such an additive for salad. The recipe for a salad of increased nutritional value has been developed. The organoleptic parameters were investigated, the nutritional value was determined, and the integral score was calculated for the salad enriched with linseed oil in comparison with the salad prepared according to the original reci- pe. It was found that adding 5 g of flaxseed oil to the salad recipe increases its caloric content by 14,8% compared to the salad prepared according to the original recipe. When eating 1 serving of fortified salad, the need for PUFA is met by 50% of the daily of the norm, in vegetable fats - by 34,4%. A comparison of organoleptic ratings and profilograms of a salad enriched with linseed oil and a salad prepared according to the original recipe showed that when adding 5 g of linseed oil, there are no defects in the organoleptic parameters of the dish. However, with an increase in the amount of linseed oil applied over 5-7 g, a pronounced linolenic taste and a «fishy» smell appear, the salad becomes dark in color. The product prepared according to the developed recipe can be used in preventive nutrition and for balanced diets aimed at covering the deficiency of omega-3 acids.