The object of research is the technology of oilseeds blending. The purpose of the work is to develop a scientifically based technology of protein-fat mixtures with high nutritional value. The theoretical and experimental methods of research were used in the course of this work. The fatty acid composition of oilseeds, oils and protein-fat mixture was determined by gas-liquid chromatography. The composition of the sterol fraction of oilseeds and protein-fat mixture was determined by gas chromatography. The amino acid composition of oilseeds and protein-fat mixture was determined by ion-exchange liquid column chromatography. The microelement composition of oilseeds was determined by spectrometric method. The organoleptic and physico-chemical quality control parameters of protein-fat mixture and confectionery products were studied using standard methods. The oxidative stability of oilseeds, oils, protein-fat mixtures and confectionery products was studied using the “active oxygen” accelerated method. Mathematical and statistical methods were applied for experiments planning and experimental data processing using the Misrosoft Excel and Statistica software packages. The following theoretical and practical results were obtained. The formulations of fat-containing confectionery products with addition of the protein-fat mixture with high nutritional value for special purposes were scientifically substantiated. The working hypothesis about justification of effective components ratio in protein-fat mixture was experimentally confirmed. The quantitative dependences of induction period magnitude of protein-fat mixtures oxidation versus contents of sesamol, sesamoline, α-linolenic fatty acid and humidity in these mixtures were established. The influence of components ratio of the protein-fat mixture on the resistance to oxidative degradation and the influence of oilseeds technological processing on the inactivation degree of inhibitors of oilseeds proteolytic enzymes were determined. Quantitative dependencies of confectionery products shelf life versus protein-fat mixture content in them were determined. Scientific novelty is as follows. The dependence of induction period of lipid oxidation of the protein-fat mixture from oilseeds versus contents of sesamol, sesamoline, α-linolenic fatty acid and the moisture mass fraction in the form of approximation models, which made it possible to predict its oxidative stability, was first experimentally determined. The rational conditions of technological processing of the protein-fat mixture were determined to reduce the activity of proteolytic enzyme inhibitors by moistening and microwave radiation using an approximation polynomial, which made it possible to increase its digestibility degree. The composition of the protein-fat mixture (flax seeds, sesame seeds, sunflower seeds and corn oil) for special purposes, which had an effective content of essential fatty acids, essential amino acids and plant antioxidants, which allowed to increase its nutritional value, was scientifically substantiated. The following researchers results were further developed in this thesis: refinement of scientific data on the features of fatty acid and sterol fraction compositions, the complex of antioxidants, protein amino acids and varietal features for the accumulation of xenobiotics of seeds of the studied oil crops adapted for cultivation in Ukraine, which made it possible to give recommendations for their justified use; experimental substantiation of high nutritional value of oilseeds (sunflower, flax and sesame seeds) not only as a source of essential fatty acids, but also as a source of essential amino acids (leucine, isoleucine and valine), which made it possible to recommend them for a balanced diet of athletes. Implementation degree is as follows. The results of the work were introduced into the educational process of Organic Synthesis and Nanotechnology Department of NTU "KhPI" when teaching the "Chemical Technology of Food Additives and Cosmetics", "Development of Complex Food Additives" and "Use of Food Additives" disciplines, as well as in course and diploma design and in the research work of students of 161.10 "Chemical technology of food additives and cosmetics" specialization. Industrial tests of production of a protein-fat mixture from flax seeds, sesame seeds, sunflower and corn oil, as well as chocolate paste enriched with a protein-fat mixture, were conducted at the Vegetus LLC. The area of results using is oil and fat industry and confectionery industry.
