کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11019412 | 1718108 | 2019 | 32 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical traits and sensory quality of commercial butter produced in the Azores
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
In the volcanic islands of the Azores archipelago, pasture is available the entire year and affects the composition of bovine milk fat. The composition of cows' milk butter manufactured in this region was evaluated. All brands showed excellent microbiological and oxidative quality. The fatty acid profile range presented a low n-6/n-3 ratio (1.81-3.38), low atherogenic (2.86-3.11) and thrombogenicity (3.27-3.60) indices and reduced cholesterol content (136-143 mg 100 gâ1). In addition, Azorean butters have a high content of conjugated linoleic acid (0.44-0.64 mg 100 gâ1), β-carotene (0.12-0.17 mg 100 gâ1) and α-tocopherol (1.40-2.20 mg 100 gâ1). Sensory analysis revealed high scores for appearance, consistency and flavour of all brands. These results indicate that Azorean butters produced from cows' milk based on grass-feeding have a potentially healthier fat content and a desirable flavour that, associated with its “natural image”, may be promoted for product differentiation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 88, January 2019, Pages 10-17
Journal: International Dairy Journal - Volume 88, January 2019, Pages 10-17
نویسندگان
Célia C.G. Silva, Sofia P.M. Silva, José A.M. Prates, Rui J.B. Bessa, Henrique J.D. Rosa, Oldemiro A. Rego,