Dnipro State Agrarian and Economic University, Ararian Engineering Faculty, Food Processing and Storage Department, 25, Serhii Yefremov st. 49027, Dnipro, Ukraine
Katerina V. Kunitsa3
Kharkiv Institute of Trade and Economics, Hotel and Restaurant Business Faculty,Innovation Food Technologies Department, 8, Otakara Yarosha st., Kharkiv, 61045, Ukraine
Mykola M. Kharytonov
Dnipro State Agrarian and Economic University, Ararian Engineering Faculty, Food Processing and Storage Department, 25, Serhii Yefremov st. 49027, Dnipro, Ukraine
The certain organoleptic and physicochemical properties of “Coriander petrozeline” were specified. Comparative analysis of bakery fat was conducted. It was established the semi-solid fraction of fatty coriander oil - the “Coriander petrozeline” can be defined as a special fat for baking. The expediency of using the “Coriander petrozeline” in the recipes of bakery products with the complete replacement of usual fatty ingredient - margarine was discovered. The test baked goods were made from the high quality wheat flour to determine the impact of “Coriander petrozeline” on the quality indicators of bakery products. The advantage of “Coriander petrozeline” using lies also in the fact that the technological process of manufacturing products does not change after its inception. The biomedical research of “Coriander petrozeline” was conducted by feeding it to laboratory rats. It was established that the results of biochemical studies of blood serum of white linear rats are within the limits of control healthy parameters of animals. It was proved that “Coriander petrozeline” is a hygienically safe food product and promising ingredient for application in the food industry.
