Work

Justification of the Nutritional and Energy Value of Low-calorie Mayonnaise Based on Vegetable Oils With a Balanced Content of Polyunsaturated Fatty Acids

Year: 2024

Type: article

Abstract: A technology for low-calorie mayonnaises with a fat mass fraction of 30% and 40% based on vegetable oils with a balanced content of polyunsaturated fatty acids has been developed. The content of omega-3 fatty acids in these mayonnaises ranges from 1.1-2.9 g/100g, which allows them to be classified as products rich in omega-3 fatty acids. The nutritional and energy value of mayonnaises was calculated. The Moldovan Standard SM 332:2023 “Low-calorie mayonnaises rich in omega-3 fatty acids” was developed. Keywords: Low-calorie mayonnaises, nutritional and energy value, polyunsaturated fatty acids

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.14000392

Author: Larisa Yushan1*, Lidia Parshacova2, Svetlana Popel3

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W6893085735

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