کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4564447 | 1330938 | 2010 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effect of κ-carrageenan concentration (0-7.5 g kgâ1) on the rheology, microstructure, texture and oxidative stability of water-in-oil (W/O) spreads (600 g fat kgâ1 emulsion) was examined over 60 days storage time. Results showed that increasing the κ-carrageenan concentration to 7.5 g kgâ1 significantly increased the viscosity of the aqueous phase (to 42.7 mPa s at 60 °C) resulting in gelation of the aqueous phase on cooling. The microstructure of the spreads was disrupted by higher levels of κ-carrageenan, resulting in a less homogeneous distribution of the aqueous phase. Melt temperature (where tan δ > 1) decreased significantly from 62 to 56.2 °C with increasing κ-carrageenan concentration from 0 to 7.5 g kgâ1. The firmness and the Gâ² at 6 °C for all samples were significantly increased after 60 days storage with only small effects due to κ-carrageenan levels. Oxidation of the fat phase was evident by the significant increases in peroxide values of all spreads on storage, with κ-carrageenan exhibiting no antioxidant behaviour. While increased κ-carrageenan levels modified the microstructure of W/O spreads in terms of the droplet size of the aqueous phase and its distribution few changes were evident in the continuous fat phase.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 43, Issue 6, July 2010, Pages 843-848
Journal: LWT - Food Science and Technology - Volume 43, Issue 6, July 2010, Pages 843-848
نویسندگان
Raluca I. Alexa, John S. Mounsey, Brendan T. O'Kennedy, Jean C. Jacquier,