کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4562221 1330706 2010 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems
چکیده انگلیسی

The effect of water and monoglycerides on the structural behaviour of a selected fat system was investigated to explore their role in structure development of products like margarine and sponge cake. Firstly, the monoglyceride and triglyceride system was selected based on solid fat content (SFC) determination. This system was further investigated by differential scanning calorimetry (DSC) and polarized light microscopy (PLM). Secondly, the role of water concentration in this system was investigated by SFC-determination and hardness measurements at different water concentrations. These investigations demonstrate clearly the important role of water, especially at lower concentrations. Finally, the influence of monoglycerides on droplet size distribution in margarines and on textural properties of sponge cakes was investigated. These investigations reveal a larger droplet size of monoglyceride containing margarines and a more dense and harder texture of sponge cakes containing monoglycerides.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 43, Issue 3, April 2010, Pages 872–881
نویسندگان
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