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Анотація
Як жирову сировину для здобного печива переважно використовують жири твердої консистенції (пальмову олію, кондитерські жири, маргарини тощо). Таким жирам притаманна низька біологічна цінність, зважаючи на високий вміст насичених жирних кислот. Використання жирів багатих на цінні поліненасичені жирні кислоти під час виготовлення печива обмежене внаслідок їх рідкої консистенції. Рідкі олії погано емульгують; витікають під час випікання, погіршуючи сенсорні характеристики печива та зменшуючи вихід; мігрують до пакувальних матеріалів під час зберігання. Запропоновано для стабілізації якості здобного печива з додаванням рідкої олії використовувати дрібнодисперсний шрот волоського горіху (ШВГ). Встановлено, що ШВГ позитивно впливає на властивості тіста для здобного печива з заміною 30% маргарину соняшниковою олією. Так, додавання до тіста з соняшниковою олією 15% ШВГ від загальної маси сировини для печива дозволяє знизити значення показнику адгезійної міцності (адгезія – це явище, а не фізична величина) наближуючи його до контрольного. Тобто внесення ШВГ до тіста з рідкою олією не буде потребувати додаткового налаштування технологічної лінії з виготовлення печива. Міцність тіста за додавання ШВГ зростає на 20,8%, що обґрунтовує доцільність його формування виїмковим способом.
Внесення ШВГ до печива з заміною 30% маргарину соняшниковою олією покращує його фізико-хімічні властивості. Зокрема, додавання 15% ШВГ знижує вологість виробу з олією практично до рівня контрольного зразка та зменшує його лужність майже у 2 рази. Міцність печива зі шротом підвищується на 10,1%, але при цьому покращується його здатність до намокання, що позитивно відображається на сенсорних властивостях виробу. Перевагою печива з ШВГ є набуття ним приємного горіхового присмаку та аромату. За результатами експерименту раціональне дозування ШВГ в технології пісочного здобного печива з заміною 30% маргарину соняшниковою олією становить 15% від загальної маси сировини.
Встановлено, що порівняно з контрольним зразком на маргарині таке печиво характеризується вищим вмістом білків (на 60,0%), поліненасичених жирних кислот (у 2,8 рази), харчових волокон (у 2,8 рази), вітамінів групи В та мінеральних речовин (Fe, Mg, Mn, Si). Також розроблене печиво містить значну кількість поліфенолів та характеризується покращеним жирнокислотним профілем.
Ключові слова:
здобне пісочне печиво, шрот волоського горіху, регіональна сировина, вторинні сировинні ресурси, харчова цінність, якість
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Як цитувати
Shydakova-Kameniuka, O., Novik, A., Rohova, A., Bolkhovitina, O., Zaparenko, A., & Prymenko, V. (2025). ВИКОРИСТАННЯ ГОРІХОВОГО ШРОТУ ДЛЯ СТАБІЛІЗАЦІЇ ЯКОСТІ ПЕЧИВА З РІДКОЮ ОЛІЄЮ. Food Science and Technology, 19(1), 16-25. https://doi.org/10.15673/fst.v19i1.3118
Номер
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини
Посилання
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2. Sorokina AM. Trends in the development of the modern confectionery industry of Ukraine. Problems of modern transformations. Series: Economics and Management. 2023;7. https://doi.org/10.54929/2786-5738-2023-7-04-15 (in Ukrainian).
3. Kozachenko O. Problems with imports, domestic demand and decommunization. What is happening in the Ukrainian confectionery market [Internet]. Available from: https://delo.ua/agro/problemi-z-importom-vnutrisnim-popitom-ta-dekomunizacijeyu-shho-vidbuvajetsya-na-ukrayinskomu-rinku-konditerskix-virobiv-427683/ (in Ukrainian).
4. Ukrainian sugar sweets remain popular abroad [Internet]. Available from: https://uaexport.org/2023/08/17/ukrayinski-tsukrovi-solodoshhi-zalishayutsya-populyarnimi-za-rubezhem/ (in Ukrainian).
5. Usatiuk S, Bozhko A. Prospects of the use of non-traditional vegetable raw materials in the production of confectionery products. Food Science and Technology. 2023;17(2):60-70. https://doi.org/10.15673/fst.v17i2.2600
6. Sun-Hwa Kim, Ran Huang. Understanding local food consumption from an ideological perspective: Locavorism, authenticity, pride, and willingness to visit. Journal of Retailing and Consumer Services. 2021;58:102330. https://doi.org/10.1016/j.jretconser.2020.102330
7. Prakash G, Sharma S, Kumar A, Luthra S. Does the purchase intention of green consumers align with their zero-waste buying behaviour? An empirical study on a proactive approach towards embracing waste-free consumption. Heliyon. 2024;e25022. https://doi.org/10.1016/j.heliyon.2024.e25022
8. Hedhili A, Lubbers S, Bou-Maroun E, Griffon F, Akinyemi BE, Husson F, Valentin D. Moringa Oleifera supplemented biscuits: Nutritional values and consumer segmentation. South African Journal of Botany. 2021;138:406-414. https://doi.org/10.1016/j.sajb.2021.01.017
9. Vonimihaingo Ramaroson. Nutritional composition and consumer acceptance of enriched biscuits valorizing Malagasy local resources: Orange-fleshed Ipomoea batatas, Moringa oleifera, Stevia rebaudiana. International Journal of Gastronomy and Food Science. 2024;35:100871. https://doi.org/10.1016/j.ijgfs.2024.100871
10. Adrita Afrin, Md. Zainul Abedin, Md. Esrafil, Md. Sajib Al Reza, Md. Abu Zubair. Composition and antioxidant properties of water lily (Nymphaea nouchali) tuber and development of composite biscuits. Food and Humanity. 2024;2:100227. https://doi.org/10.1016/j.foohum.2024.100227
11. Zaparenko A, Dorozhko V, Didenko S, Holyk O, Novik А. Investigation of the functional properties of waxi wheat flour. Food science and technology. 2023;17(1):63-72. https://doi.org/10.15673/fst.v17i1.2561
12. Brun M, Delample M, Harte E, Lecomte S, Leal-Calderon F. Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions. Food Research International. 2015;67:366-375. https://doi.org/10.1016/j.foodres.2014.11.044
13. Sereti V, Kotsiou K, Ciurlă L, Patras A, Irakli M, Lazaridou A. Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits. Food Hydrocolloids. 2024;151:109746. https://doi.org/10.1016/j.foodhyd.2024.109746
14. Tkachenko A, Pakhomova I. Consumer properties improvement of sugar biscuits with fillings with non-traditional raw materials with high biological value. Eastern-European Journal of Enterprise Technologies. 2016;3(11(81)):54-61. https://doi.org/10.15587/1729-4061.2016.70950
15. Sereti V, Kotsiou K, Biliaderis Costas G., Lazaridou A. Emulsion gel enriched with a barley β-glucan concentrate for reducing saturated fat in biscuits. Food Hydrocolloids. 2023;145:109163. https://doi.org/10.1016/j.foodhyd.2023.109163
16. Zahra Najari, Mina Dokouhaki, Pablo Juliano, Benu Adhikari. Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions. Future Foods. 2024;9:100299. https://doi.org/10.1016/j.fufo.2024.100299
17. Joseph Oghenewogaga Owheruo, Great Iruoghene Edo, Raghda S. Makia, Tayser Sumer Gaaz, Michael Chukwuma Okolie, Morgan Ugochukwu Nwaogu, Adeyanmola Oluwaseyi Faturoti, Patrick Othuke Akpoghelie, Emad Yousif, Endurance Fegor Isoje, Ufuoma Augustina Igbuku, Arthur Efeoghene Athan Essaghah, Huzaifa Umar. Nutritional qualities of biscuits made from wheat/cashew nut composite flour. Food and Humanity. 2024;3:100452. https://doi.org/10.1016/j.foohum.2024.100452
18. Adebola O. Oladunjoye, Adeola E. Alade. The addition of tiger nut by-product improved the physical, nutritional and safety quality of gluten-free biscuits. Food Chemistry Advances. 2024;4:100626. https://doi.org/10.1016/j.focha.2024.100626
19. Adegbola Oladele Dauda, Olufunmilola A Abiodun, Abimbola K Arise, Samson A Oyeyinka. Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste. LWT. 2018;90:265-269. https://doi.org/10.1016/j.lwt.2017.12.039
20. Abimbola K Arise, Sarafa A Akeem, Omotola F Olagunju, Oluyemisi D Opaleke, Deborah T Adeyemi. Development and Quality Evaluation of Wheat Biscuits Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash. Applied Food Research. 2021;1(1):100003. https://doi.org/10.1016/j.afres.2021.100003
21. Olaimat AN, Al-Rousan WM, Al-Marazeeq KhM, Osaili TM, Ajo RY, Angor M, Holley RA. Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients. Journal of the Saudi Society of Agricultural Sciences. 2023;22(7):413-419. https://doi.org/10.1016/j.jssas.2023.03.007
22. Rohimah A, Setiawan B, Palupi E, Sulaeman A, Handharyani E. Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits. Annals of Agricultural Sciences. 2021;66(1):87-92. https://doi.org/10.1016/j.aoas.2021.06.001
23. Ebrahimi A, Emadi A, Arabameri M, Jayedi A, Abdolshahi A, Shokrolahi Yancheshmeh B, Shariatifar N. The prevalence of aflatoxins in different nut samples: A global systematic review and probabilistic risk assessment. AIMS Agriculture and Food. 2022;7(1):130-148. https://doi.org/10.3934/agrfood.2022009
24. Popa R-G, Bălăcescu A, Popescu LG. Organic Walnut Cultivation in Intensive and Super-Intensive System–Sustainable Investment. Case Study: Gorj County, Romania. Sustainability. 2023;15(2):1244. https://doi.org/10.3390/su15021244
25. Zaheer M, Shaham MA, Huang N, Aqeel Ashraf M. Using walnut shells as low-cost adsorbent materials in an anaerobic filter medium of a De-centralized wastewater treatment system (DEWATS). Chemosphere. 2023;341:140080. https://doi.org/10.1016/j.chemosphere.2023.140080
26. Kaiyang Zhu, Ji Ma, Junzhao Cong, Ting Zhang, Hongjie Lei, Huaide Xu, Zisheng Luo, Mei Li. The road to reuse of walnut by-products: A comprehensive review of bioactive compounds, extraction and identification methods, biomedical and industrial applications. Trends in Food Science & Technology. 2024;143:104264. https://doi.org/10.1016/j.tifs.2023.104264
27. Amin N. Olaimat, Walid M. Al-Rousan, Khaled M. Al-Marazeeq, Tareq M. Osaili, Radwan Y. Ajo, Malak Angor, Richard A. Holley. Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients. Journal of the Saudi Society of Agricultural Sciences. 2023;22(7):413-419. https://doi.org/10.1016/j.jssas.2023.03.007
28. Shydakova-Kameniuka OG., Rohova AL, Misiulia I. The effect of the dietary supplement “Walnut kernel fiber” on the quality of sugar biscuits. Progressive equipment and technologies of food production. 2013;1(17):128-134. (in Ukrainian).
29. Lysiuk GM, Shydakova-Kameniuka OG. Research on the quality of custard gingerbread using the dietary supplement “Walnut kernel fiber”. Progressive equipment and technologies of food production. 2011;2(14):233-238. (in Ukrainian).
30. Ivanov SV, Radzikhovska AI, Usatiuk SI. Research on the chemical composition of oilseed meal as an additive in food production [Internet]. Available from: http://dspace.nuft.edu.ua/jspui/bitstream/123456789/13389/1/ oil_cakes.pdf (in Ukrainian).
31. Kravchenko MF, Yaroshenko NYu, Mykhailyk VS. The use of oilseed meal in the technology of flour confectionery products. Progressive equipment and technologies of food production. 2018;2(28):107-115. (in Ukrainian).
32. Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils. Technology and equipment of food production Eastern-European Journal of Enterprise Technologies. 2019;2/19(88):29-34. https://doi.org/10.15587/1729-4061.2019.159983
33. Iorhachova KH, Makarova OV, Hordiienko LV, Korkach HV. Confectionery production technology: workshop. Odesa: Simeks-print; 2011. (in Ukrainian).
34. Shanina OM, Zhukov YeV, Nurieieva AV. The influence of technological factors on the degree of penetration of special purpose bakery products. Technologies of the food, light and chemical industries. 2016;2/4(28):30-35. https://doi.org/10.15587/2312-8372.2016.65462 (in Ukrainian).
35. Patent of Ukraine No. 9197 “Method for determining the strength of biscuits” [Internet]. Available from: https://sis.nipo.gov.ua/uk/search/detail/286720/ (in Ukrainian).
36. Shydakova-Kameniuka E, Novik A, Zhukov Y, Matsuk Y, Zaparenko A, Babich P, Oliinyk S. Identification of the Content of Biologically Active Substances in Nut Shots. EUREKA: Life Sciences. Food Science and Technology. 2019;2:49-57. https://doi.org/10.21303/2504-5695.2019.00855
37. Schulze MB, Minihane AM, Noureldin M Saleh R, Risérus U. Intake and metabolism of omega-3 and omega-6 polyunsaturated fatty acids: nutritional implications for cardiometabolic diseases. The Lancet Diabetes & Endocrinology. 2020;8(11): 915-930. https://doi.org/10.1016/S2213-8587(20)30148-0
2. Sorokina AM. Trends in the development of the modern confectionery industry of Ukraine. Problems of modern transformations. Series: Economics and Management. 2023;7. https://doi.org/10.54929/2786-5738-2023-7-04-15 (in Ukrainian).
3. Kozachenko O. Problems with imports, domestic demand and decommunization. What is happening in the Ukrainian confectionery market [Internet]. Available from: https://delo.ua/agro/problemi-z-importom-vnutrisnim-popitom-ta-dekomunizacijeyu-shho-vidbuvajetsya-na-ukrayinskomu-rinku-konditerskix-virobiv-427683/ (in Ukrainian).
4. Ukrainian sugar sweets remain popular abroad [Internet]. Available from: https://uaexport.org/2023/08/17/ukrayinski-tsukrovi-solodoshhi-zalishayutsya-populyarnimi-za-rubezhem/ (in Ukrainian).
5. Usatiuk S, Bozhko A. Prospects of the use of non-traditional vegetable raw materials in the production of confectionery products. Food Science and Technology. 2023;17(2):60-70. https://doi.org/10.15673/fst.v17i2.2600
6. Sun-Hwa Kim, Ran Huang. Understanding local food consumption from an ideological perspective: Locavorism, authenticity, pride, and willingness to visit. Journal of Retailing and Consumer Services. 2021;58:102330. https://doi.org/10.1016/j.jretconser.2020.102330
7. Prakash G, Sharma S, Kumar A, Luthra S. Does the purchase intention of green consumers align with their zero-waste buying behaviour? An empirical study on a proactive approach towards embracing waste-free consumption. Heliyon. 2024;e25022. https://doi.org/10.1016/j.heliyon.2024.e25022
8. Hedhili A, Lubbers S, Bou-Maroun E, Griffon F, Akinyemi BE, Husson F, Valentin D. Moringa Oleifera supplemented biscuits: Nutritional values and consumer segmentation. South African Journal of Botany. 2021;138:406-414. https://doi.org/10.1016/j.sajb.2021.01.017
9. Vonimihaingo Ramaroson. Nutritional composition and consumer acceptance of enriched biscuits valorizing Malagasy local resources: Orange-fleshed Ipomoea batatas, Moringa oleifera, Stevia rebaudiana. International Journal of Gastronomy and Food Science. 2024;35:100871. https://doi.org/10.1016/j.ijgfs.2024.100871
10. Adrita Afrin, Md. Zainul Abedin, Md. Esrafil, Md. Sajib Al Reza, Md. Abu Zubair. Composition and antioxidant properties of water lily (Nymphaea nouchali) tuber and development of composite biscuits. Food and Humanity. 2024;2:100227. https://doi.org/10.1016/j.foohum.2024.100227
11. Zaparenko A, Dorozhko V, Didenko S, Holyk O, Novik А. Investigation of the functional properties of waxi wheat flour. Food science and technology. 2023;17(1):63-72. https://doi.org/10.15673/fst.v17i1.2561
12. Brun M, Delample M, Harte E, Lecomte S, Leal-Calderon F. Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions. Food Research International. 2015;67:366-375. https://doi.org/10.1016/j.foodres.2014.11.044
13. Sereti V, Kotsiou K, Ciurlă L, Patras A, Irakli M, Lazaridou A. Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits. Food Hydrocolloids. 2024;151:109746. https://doi.org/10.1016/j.foodhyd.2024.109746
14. Tkachenko A, Pakhomova I. Consumer properties improvement of sugar biscuits with fillings with non-traditional raw materials with high biological value. Eastern-European Journal of Enterprise Technologies. 2016;3(11(81)):54-61. https://doi.org/10.15587/1729-4061.2016.70950
15. Sereti V, Kotsiou K, Biliaderis Costas G., Lazaridou A. Emulsion gel enriched with a barley β-glucan concentrate for reducing saturated fat in biscuits. Food Hydrocolloids. 2023;145:109163. https://doi.org/10.1016/j.foodhyd.2023.109163
16. Zahra Najari, Mina Dokouhaki, Pablo Juliano, Benu Adhikari. Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions. Future Foods. 2024;9:100299. https://doi.org/10.1016/j.fufo.2024.100299
17. Joseph Oghenewogaga Owheruo, Great Iruoghene Edo, Raghda S. Makia, Tayser Sumer Gaaz, Michael Chukwuma Okolie, Morgan Ugochukwu Nwaogu, Adeyanmola Oluwaseyi Faturoti, Patrick Othuke Akpoghelie, Emad Yousif, Endurance Fegor Isoje, Ufuoma Augustina Igbuku, Arthur Efeoghene Athan Essaghah, Huzaifa Umar. Nutritional qualities of biscuits made from wheat/cashew nut composite flour. Food and Humanity. 2024;3:100452. https://doi.org/10.1016/j.foohum.2024.100452
18. Adebola O. Oladunjoye, Adeola E. Alade. The addition of tiger nut by-product improved the physical, nutritional and safety quality of gluten-free biscuits. Food Chemistry Advances. 2024;4:100626. https://doi.org/10.1016/j.focha.2024.100626
19. Adegbola Oladele Dauda, Olufunmilola A Abiodun, Abimbola K Arise, Samson A Oyeyinka. Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste. LWT. 2018;90:265-269. https://doi.org/10.1016/j.lwt.2017.12.039
20. Abimbola K Arise, Sarafa A Akeem, Omotola F Olagunju, Oluyemisi D Opaleke, Deborah T Adeyemi. Development and Quality Evaluation of Wheat Biscuits Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash. Applied Food Research. 2021;1(1):100003. https://doi.org/10.1016/j.afres.2021.100003
21. Olaimat AN, Al-Rousan WM, Al-Marazeeq KhM, Osaili TM, Ajo RY, Angor M, Holley RA. Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients. Journal of the Saudi Society of Agricultural Sciences. 2023;22(7):413-419. https://doi.org/10.1016/j.jssas.2023.03.007
22. Rohimah A, Setiawan B, Palupi E, Sulaeman A, Handharyani E. Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits. Annals of Agricultural Sciences. 2021;66(1):87-92. https://doi.org/10.1016/j.aoas.2021.06.001
23. Ebrahimi A, Emadi A, Arabameri M, Jayedi A, Abdolshahi A, Shokrolahi Yancheshmeh B, Shariatifar N. The prevalence of aflatoxins in different nut samples: A global systematic review and probabilistic risk assessment. AIMS Agriculture and Food. 2022;7(1):130-148. https://doi.org/10.3934/agrfood.2022009
24. Popa R-G, Bălăcescu A, Popescu LG. Organic Walnut Cultivation in Intensive and Super-Intensive System–Sustainable Investment. Case Study: Gorj County, Romania. Sustainability. 2023;15(2):1244. https://doi.org/10.3390/su15021244
25. Zaheer M, Shaham MA, Huang N, Aqeel Ashraf M. Using walnut shells as low-cost adsorbent materials in an anaerobic filter medium of a De-centralized wastewater treatment system (DEWATS). Chemosphere. 2023;341:140080. https://doi.org/10.1016/j.chemosphere.2023.140080
26. Kaiyang Zhu, Ji Ma, Junzhao Cong, Ting Zhang, Hongjie Lei, Huaide Xu, Zisheng Luo, Mei Li. The road to reuse of walnut by-products: A comprehensive review of bioactive compounds, extraction and identification methods, biomedical and industrial applications. Trends in Food Science & Technology. 2024;143:104264. https://doi.org/10.1016/j.tifs.2023.104264
27. Amin N. Olaimat, Walid M. Al-Rousan, Khaled M. Al-Marazeeq, Tareq M. Osaili, Radwan Y. Ajo, Malak Angor, Richard A. Holley. Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients. Journal of the Saudi Society of Agricultural Sciences. 2023;22(7):413-419. https://doi.org/10.1016/j.jssas.2023.03.007
28. Shydakova-Kameniuka OG., Rohova AL, Misiulia I. The effect of the dietary supplement “Walnut kernel fiber” on the quality of sugar biscuits. Progressive equipment and technologies of food production. 2013;1(17):128-134. (in Ukrainian).
29. Lysiuk GM, Shydakova-Kameniuka OG. Research on the quality of custard gingerbread using the dietary supplement “Walnut kernel fiber”. Progressive equipment and technologies of food production. 2011;2(14):233-238. (in Ukrainian).
30. Ivanov SV, Radzikhovska AI, Usatiuk SI. Research on the chemical composition of oilseed meal as an additive in food production [Internet]. Available from: http://dspace.nuft.edu.ua/jspui/bitstream/123456789/13389/1/ oil_cakes.pdf (in Ukrainian).
31. Kravchenko MF, Yaroshenko NYu, Mykhailyk VS. The use of oilseed meal in the technology of flour confectionery products. Progressive equipment and technologies of food production. 2018;2(28):107-115. (in Ukrainian).
32. Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils. Technology and equipment of food production Eastern-European Journal of Enterprise Technologies. 2019;2/19(88):29-34. https://doi.org/10.15587/1729-4061.2019.159983
33. Iorhachova KH, Makarova OV, Hordiienko LV, Korkach HV. Confectionery production technology: workshop. Odesa: Simeks-print; 2011. (in Ukrainian).
34. Shanina OM, Zhukov YeV, Nurieieva AV. The influence of technological factors on the degree of penetration of special purpose bakery products. Technologies of the food, light and chemical industries. 2016;2/4(28):30-35. https://doi.org/10.15587/2312-8372.2016.65462 (in Ukrainian).
35. Patent of Ukraine No. 9197 “Method for determining the strength of biscuits” [Internet]. Available from: https://sis.nipo.gov.ua/uk/search/detail/286720/ (in Ukrainian).
36. Shydakova-Kameniuka E, Novik A, Zhukov Y, Matsuk Y, Zaparenko A, Babich P, Oliinyk S. Identification of the Content of Biologically Active Substances in Nut Shots. EUREKA: Life Sciences. Food Science and Technology. 2019;2:49-57. https://doi.org/10.21303/2504-5695.2019.00855
37. Schulze MB, Minihane AM, Noureldin M Saleh R, Risérus U. Intake and metabolism of omega-3 and omega-6 polyunsaturated fatty acids: nutritional implications for cardiometabolic diseases. The Lancet Diabetes & Endocrinology. 2020;8(11): 915-930. https://doi.org/10.1016/S2213-8587(20)30148-0