The chemical composition of goat milk, especially fatty acid profile is recently renewed due to the role of monosaturated and polyunsaturated fatty acids in human nutrition. These nutrients are important to analyse in connection with the different breeds receiving the same breeding and feed. The aim of this study was to analyse goat milk fatty acid profile in relation to different breeds. Specimens for fatty acid analyses were collected from individual animals of breeds like Latvian Native (n=5), Saanen (n=5), and crossbreeds (n=5). Bulk milk samples (n=5) were also taken for milk quality testing and fatty acid range determination. Fat content was analysed according to ISO 1211:2011 and fatty acids were measured with the chromatographic method. Protein, lactose, casein and urea concentration was analysed according to ISO 13366-2:2007 and somatic cell count to ISO 9622/IDF141:2013.The highest fat concentration was determined in crossbreed milk samples (3.81 g 100 gE−1) and the lowest (2.96g 100 gE−1) in the Latvian Native breed goat milk samples. The highest butyric acid (0.12 g 100 gE−1) and caproic acid (0.12 g 100 gE−1) concentration was established in Saanen goat milk samples. Compared to other breeds, the milk of the Latvian Native breed goats is characterised by a higher capric acid (0.20 g 100 gE−1) concentration, while a higher concentration of total unsaturated and monounsaturated fatty acids was detected in the samples of crossbreed goat milk. The average fatty acid composition of bulk milk samples was 68% for saturated fatty acids, 23% for monosaturated fatty acids and 4.3% for polyunsaturated fatty acids. In analysed goat milk samples, fatty acids showed the characteristic fatty acid profile of goat milk.

Consumers’ growing demand for vegan products creates a need for new nutrient-dense products. Amaranth seeds are characterised as a nutritious product due to the content of proteins, fats, etc. Considering the high-quality fats and their amount in amaranth seeds, the aim of this study was to analyse the profile of fatty acids in amaranth pasta which was developed for a vegan diet. Seven samples: amaranth, amaranth-oat, and amaranth-buckwheat pasta in different ratios, were analysed in the study. The preparation of samples for analysis was carried out according to LVS EN ISO 6498:2012; fatty acid composition was determined using thug/MS analytic method. The highest total fat content was determined in the amaranth pasta – 5453.62 mg 100 gE−1 of product, followed by the amaranth-oat pasta (85%/15%) – 4988.14 mg 100 gE−1 of product and amaranth-oat pasta (70%/30%) – 4772.93 mg 100 gE−1 of product. In the developed pasta samples, over 70% of total fat was unsaturated fatty acids and more than one-third of total fat was PUFA. The highest PUFA/SFA ratio was determined for amaranth-oat pasta (70%/30%), amaranth-buckwheat pasta (85%/15%), and amaranth-buckwheat pasta (70%/30%). Quantitatively, the essential fatty acids were oleic acid, linoleic acid, and palmitic acid. The triterpene squalene was detected with a probability of 90% in all amaranth, amaranth-oat, and amaranth-buckwheat pasta samples. The developed pasta for a vegan diet contains good-quality fat.

Puffed grains made from whole wheat, corn or rice grains are ready-to-eat breakfast cereals that do not require additional preparation. Two recipes for puffed grain coatings were developed in the previous studies. Sunflower oil was used in the coating, which may affect storage stability. Due to lipid hydrolysis, free fatty acids may be released, causing rancid off-flavour. The aim of this study was to determine the changes in the acid value of lipids and sensory attributes of sweet-coated puffed wheat grains ‘Badyrak vanilla’ (BV) and ‘Badyrak with whey’ (MC) depending on temperature during their eight-month storage. The products were packaged in metallised polypropylene pouches, 30 g each. The acid value was studied monthly at different storage temperatures (20 ± 2 °С and 4 ± 2 °С). In puffed wheat grain products, 65% of fatty acids are polyunsaturated, 25% monounsaturated, and 10% saturated. The high proportion of unsaturated fatty acids over saturated makes oil more susceptible to oxidation. Literature studies and sensory evaluation of puffed wheat grains allowed setting a limiting acid value at 4.0 mg KOH gE−1 lipids. The increase in acid value was storage temperature dependent. Thus, the acid value exceeded the established limit in the fifth month for MC and the sixth month for BV when stored at 20 ± 2 °С. At the same time, noticeable changes in puffed wheat grain flavour were observed. The temperature coefficient (Q10) for MC was 2.0, whereas for BV it was 1.5, indicating that the acid value increase in MC was more affected by temperature than that in BV.