کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1187658 963470 2011 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Utilisation of red palm olein in formulating functional chocolate spread
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Utilisation of red palm olein in formulating functional chocolate spread
چکیده انگلیسی

Novel functional chocolate spreads were formulated by replacing butter fat in conventional chocolate spread by red palm olein at 20%, 40%, 60%, 80% and 100% levels. Sensory evaluation revealed that chocolate spread made from 20% red palm olein (RPOL) and 80% butter fat was accepted as the conventional chocolate spread (100% butter fat). Hence, the former two chocolate spreads were selected for further study. Samples were stored at room temperature and fridge for 6 months and monitored for their physical properties, fat stability, fatty acid composition and natural antioxidants.The data revealed that the replacement of butter fat in functional chocolate spread led to a significant increment in tocopherols and tocotrienols (3.7 folds) and carotenes (19.8 folds), as compared to the control. The functional chocolate spreads could be stored at room temperature for 6 months without any deteriorative effects on their quality.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 124, Issue 1, 1 January 2011, Pages 285–290
نویسندگان
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