Economic aspects of obtaining a functional creamy vegetable spread with a balanced fatty acid composition

IF 0.6 Q2 Social Sciences
Nazym Alzhaxina, Tolganay Yerbolat, Askhat Dalabayev, Magzhan Mantay, Almas Dauletkerey
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引用次数: 0

Abstract

This article presents the results of research aimed at determining the economic efficiency of using vegetable oils in the production of cream vegetable spreads. The study is based on the analysis of the fatty acid composition of the product, which is a key factor influencing its consumer properties and production cost. The main economic aspect of this research is that the use of vegetable oils in spread production allows for a reduction in raw material costs, as they are usually cheaper than butter. This, in turn, can lead to a decrease in the final product cost and an increase in its market competitiveness. During the study, two samples of the product were selected for analysis of their fatty acid composition using gas chromatography. The results showed that with the addition of vegetable oils, the content of polyunsaturated fatty acids in the spread composition ranged from 2.271±0.114% to 12.421±0.621%. This indicates a high level of product balance, which can also contribute to its consumer appeal. The article also focuses on determining the optimal technological parameters for obtaining a high-quality product. The recommended parameters (temperature of 34°C, speed of modes ranging from 110 rpm to 150 rpm) allow for the production of a homogeneous emulsion without visible separations, which can also reduce production costs and improve product quality. The results of this study can be used by cream vegetable spread manufacturers to optimize the production process and improve economic efficiency.
从经济的角度获得具有平衡脂肪酸组成的功能性奶油蔬菜酱
本文介绍了旨在确定在奶油蔬菜酱生产中使用植物油的经济效益的研究结果。该研究是基于对产品脂肪酸组成的分析,这是影响其消费性能和生产成本的关键因素。这项研究的主要经济方面是,在涂抹生产中使用植物油可以降低原材料成本,因为它们通常比黄油便宜。这反过来又可以降低最终产品的成本,提高其市场竞争力。在研究过程中,选取了两种产品样品,采用气相色谱法对其脂肪酸组成进行分析。结果表明:添加植物油后,多不饱和脂肪酸含量在2.271±0.114% ~ 12.421±0.621%之间;这表明产品的平衡水平很高,这也有助于提高消费者的吸引力。本文还着重讨论了获得高质量产品的最佳工艺参数的确定。推荐的参数(温度34°C,模式速度范围从110转/分到150转/分)允许生产均匀的乳液,没有明显的分离,这也可以降低生产成本并提高产品质量。研究结果可为奶油蔬菜酱生产企业优化生产工艺、提高经济效益提供参考。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Economic Annals-XXI
Economic Annals-XXI ECONOMICS-
CiteScore
1.50
自引率
0.00%
发文量
0
期刊介绍: The Economic Annals-XXI Journal – recognized in Ukraine and abroad scientific-analytic edition. Scientific articles of leading Ukrainian and other foreign scientists, postgraduate students and doctorates, deputies of Ukraine, heads of state and local authorities, materials of scientific conferences and seminars; reviews on scientific monographs, etc. are regularly published in this Journal.
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