The evaluation of fatty acid’s compositions in grain products

The aim of work: analyze and evaluate the fatty acid’s compositions in commonly consumed grain products, assess the impact of thermal processing fatty acid’s compositions in bakery with spelta flour. Work objectives: 1. Make the survey of users’ about consumption of grain products, criteria of selection and knowledge about positive fatty acid’s influence to the health. 2. Conduct fatty acid’s compositions’ researches in grain products: in grits, flour, breadcrumbs, compare the fatty acid’s compositions. 3. Evaluate the results and determine the most favorable to the health composition, which having the characteristics of grain products. 4. Make the researches of thermal processing impact to fatty acid‘s compositions in bakery with spelta flour. 5. Leave recommendations to the users about the safest and to the most favorable health grain products. Completed \"Fatty acids in human dietary\" users survey was found that users are eating food rich of fatty acids, they know, that grains are one of the main essential of fatty acids, which often used in our dietary and know their positive effect on human‘s organism. Completed compositions of fatty acid‘s in grain products analysis: in grains, flour, breadcrumbs showed that in all analyzed samples data mainly saturated fatty acids found in rice flakes with dried fruits 89.8 percent (%), and the lowest amount found in flour mixture spelta for pancakes with germs 13.8 percent (%), the maximum amount of polyunsaturated fatty acids were found in baked spelta flour in crepe pancakes 59.1 percent (%), the lowest – in rice flakes with dried fruits - 7.6 percent (%). Also investigated polyunsaturated fatty acids in grain products, which showed that most of them have a mixture of wheat flour for pizza, 65.4 percent (%) and the least - rice flakes with dried fruits 2.7 percent. (%) Also investigated and trans fatty acids, their highest amount of the samples find out in maize flour 1.7 percent (%). Studied and omega 3 and omega 6 fatty acids, mainly omega 3 found in a mixture of spelta flour for pizza 21.6 percent (%), at least in a mixture of wheat flour for cakes and rice flakes with dried fruits 0.1 percent (%). Mainly omega 6 had a mixture of wheat flour for pizza 64.8 percent (%), at least they found in rice flakes with dried fruits 2.6 percent (%). After fatty acids compositions in grain products analysis was determined, that get results, which indicate the most favorable grain products for the health - the highest unsaturated fat amount (monounsaturated fatty acids, polyunsaturated fatty acids, distinguished omega 3 and omega 6) - it is in rice crackers, mix spelta for pizza, oatmeal, buckwheat flakes, rice flakes, spelta whole grain flour, wheat, rye, corn flour, wheat flour mixture for pizza, cakes, pancakes, baked spelta pancakes, spelta mixture with germ, 5 grain mixture. More saturated fatty acids were found in grain products, which have been complemented mixtures of dried fruits. Also investigated the impact for spelta flour by temperature and other environmental factors, it was found that spelta flour and spelta mixture for crepes pancakes fatty acids compositions are different from baked spelta flour pancakes, it can be concluded that the temperature and oil affects the fatty acid. It depends not only on temperature control, but also on processing route: the pancakes during cooking process take the oil, therefore the final product‘s composition was affected by oil type and quality