TECHNOLOGICAL AND METROLOGICAL BASIS OF THE USE OF PUMPKIN SEED OIL AS AN ADDITIVE IN THE PRODUCTION OF FUNCTIONAL BEVERAGE OIL

Abstract

The article presents the results of a study of the technological and metrological aspects of the use of pumpkin seed oil as a functional additive to edible vegetable oil. The tests were conducted by adding the optimal amount of pumpkin seed oil (5-15%) to edible oil based on sunflower oil. Physicochemical parameters - acidity level, peroxide value, tocopherol and carotenoid content - were evaluated. According to the results, when adding 10% pumpkin seed oil, the antioxidant properties of the final product were significantly improved: the content of vitamin E increased by 28%, and the oxidation rate decreased by 22%. A metrological scheme based on spectrophotometry and titrimetry was developed for quality control, which meets the requirements of GOST and ISO. The results obtained confirm the relevance of using pumpkin seed oil as a natural functional additive in the production of enriched vegetable oils.