Current state of production and prospects of the use of oily flax seed in the food industry

Abstract

Nutrition is one of the most important factors determining human health. It is possible to improve the nutrition of the population due to the use in the recipes of food products of traditionally grown, collected, harvested and processed in Ukraine natural plant raw materials, which have a high biological value. One of the traditional and annually updated types of domestic raw materials used in the food industry is linseed oil, including seeds. Flax seeds are currently very popular as a food supplement. Bread products with the addition of flax seeds acquire a delicate taste due to a large amount of fat, as well as an attractive-looking crust. Studies have shown that consuming bread enriched with flax seeds for four weeks lowers cholesterol by 7-9%. The possibility of using flax flour for the preparation of gluten-free confectionery has also been proven. Analyzing the world experience of using flax seeds and oil, we can conclude that the scope of their application is expanding every year and has a rapid growth trend. This is explained by the unconditional value of seeds, namely the presence of various organic compounds. Taking into account the rapid development of innovative technologies, the development, expansion and systematization of consumer characteristics of flaxseed food products is an urgent task today.