The theoretical background to the composition of oil mixtures with vegetable ingredients

  • Y.V. Bartashak
  • A.V. Niemirich
  • A.M. Vasheka
  • D. Hui
  • A.V. Gavrish
Keywords: cake mix, oil mixture, balanced, nutrients, concentrate, powder kerob, powder of Jerusalem artichoke, powdered raspberries, roasted peanuts, milk


The present nutritional status of the population in connection with the development of technology and adverse environmental condition is not rational and balanced. This leads to a deficiency of nutrients necessary for proper functioning of the body and keeping it healthy. After reviewing the literary data analysis and formulation of problems encountered in the world, we decided to enrich the oil mixture of herbal supplements that contain a complex of essential macro - and mclement. Therefore, for better security of the population of BAR pressing are the development of fat-containing cooking products from vegetable raw materials. To solve this problem was developed multifunctional prefabricated, which was used in the powder of Jerusalem artichoke, kerob, and crushed roasted peanuts and powdered milk, as a source of protein. The article analyzes the current technology mix for the preparation of oil blends with vegetable ingredients based on dry concentrates which have formed the background of the taste. The use of these powders would enrich the oil mixture and to expand the range of culinary products in catering industry. According to the results of the research it was proved that the use of powders of cherry and raspberry best advance balance butter mixture, give a pleasant sensory color, smell and taste, enriched with macro and microelements, vitamins. The oil is characterized by Zavalniuk and imunomodulating properties, has a positive effect on the immune system. Rich oil powders, allows to obtain a product not only with curative properties, and also improves consistency. It is the powder of Jerusalem artichoke is ftorapatita and has immune stimulating, hypoglycemic, radioprotective, antimutagenesis, demonstation properties. Each of the offered powders is concentrating Supplement which contains large amounts of iron, magnesium, calcium, zinc, copper, Nickel, phosphorus, etc. which are biogenic, that is the best for learning.


Shhekina, M.I. (2011). Zdorovoe pitanie kak obraz zhizni. Rol' i mesto probioticheskih produktov. Gastroznterologija. 2 (in Russian).

DSTU 4399:2005 (2005). Maslo vershkove. Tekhnichni umovy (in Ukrainian).

Vlasenko, V.V., Mashkin, M.I., Bihun, P.P. (2000). Tekhnolohiia vyrobnytstva i pererobky moloka ta molochnykh produktiv. Vinnnytsia: Hipanis (in Ukrainian).

Zdobnov, A.I., Cyganenko, V.A. (2011). Sbornik receptur bljud i kulinarnyh izdelij: Dlja predprijatij obshhestv. Pitanija. Avt.-sost.: K.:Arij, 354–355 (in Russian).

Rashevska, T.O., Hulyi, I.S., Ukrainets, A.I., Simakhina, H.O., Vasheka, O.M., Korenev, I.O. (2003). Deklaratsiinyi patent №54072. Sposib zbaha- chennia vershkovoho masla. Opubl. 17.02.2003. - Biul. №2 (in Ukrainian).

Vasheka, O.M., Rashevska, T.O. (2007). Mikrostruktura vodnykh rozchyniv poroshkiv morkvy otrymanykh za riznymy tekhnolohiiamy sushinnia. Mol. prom. 2, 45–49 (in Ukrainian).

Rashevskaya, T.A., Gulyi, I.S. (2000). Formation of Gellular Crystal submicrostructure in Butter with Admixtures. Article Materials Research Society. San Francisco (USA, California). 7.1–7.6.

Barashkov, G.K. (1972). Sravnitel'naja biohimija vodorostej. M.: Pishhevaja promyshlennost' (in Russian).

Pohorielov, M.V., Bumeister, V.I., Tkach, H.F. (2010). Makro- ta mikroelementy (obmin, patolohiia ta metody vyznachennia): monohr. Sumy: Vyd-vo SumDu (in Ukrainian).

Perkovec, M.V. (2007). Inulin i oligofruktoza – prebiotiki s drevnih vremen do nashih dnej. Pishhevaja promyshlennost'. 4, 56 (in Russian).

Katsube, N., Iwashita, K., Tsushida, T. (2003). Induction of apoptosis in cancer cells by Bilberry (Vaccinium myrtillus) and the anthocyanins. J. Agric Food Chem. 51(1), 68–75.

Hollman, P.C., Cassidy, A., Comte, B. (2011). The biological relevance of direct antioxidant effects of polyphenols for cardiovascular health in humans is not established. J. Nutr. 5, 14–19.

Rashevska, T.O. (2000). Elektronno-mikroskopichni doslidzhennia mikrostruktury vershkovoho masla z krioporoshkom brunok chornoi smorodyny. Visnyk Kharkivskoho derzhavnoho politekhnichnoho universytetu. Kharkiv: KhDPU. 90, 6–10 (in Ukrainian).

Rashevska, T.O. (2007). Dyspersnist ta rozpodil plazmy u vershkovomu masli funktsionalnoho pryznachennia z krioporoshkom iz brunok chornoi smorodyny. Molochna promyslovist. 8(43), 46–49 (in Ukrainian).

Ukrainets, A.I., Snezhkin, Yu.F., Rashevska, T.O., Sindikaieva, N.V. (2005). Dekl. pat. 12368 Ukraina. Sposib zbahachennia vershkovoho masla. Natsionalnyi universytet kharchovykh tekhnolohii. Zaiav. 29.04.2005 (in Ukrainian).

Abstract views: 0
PDF Downloads: 0
How to Cite
Bartashak, Y., Niemirich, A., Vasheka, A., Hui, D., & Gavrish, A. (2017). The theoretical background to the composition of oil mixtures with vegetable ingredients. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 19(75), 161-165. Retrieved from