Journal
FOOD CHEMISTRY
Volume 363, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130260
Keywords
Duck fat; Margarine; Quality characteristics; Oxidative stability
Funding
- Ministry of Agriculture, Food and Rural Affairs (Republic of Korea), High Value-added Food Technology Development Program [2018-118011]
Ask authors/readers for more resources
The study showed that duck fat could replace soybean oil in margarine, reducing the use of FHSBO while improving the quality characteristics of margarine. Duck fat-added margarines exhibited better oxidative stability and sensory properties compared to the control.
Soybean oil (SBO) and fully hydrogenated soybean oil (FHSBO) have been used for margarine production. However, SBO-based margarine requires a considerable amount of trans fatty acid-containing FHSBO due to its low melting point. We aimed to reduce the FHSBO content in margarine by employing duck fat, which has a higher melting point than SBO. Margarines were prepared using different ratios of duck fat and reduced levels of SBO and FHSBO. Physicochemical, sensory, and oxidative properties of the margarines were evaluated. The quality characteristics of margarine improved when duck fat replaced SBO and FHSBO. Furthermore, the lipid oxidation parameters were lower in duck fat-added margarines than the control during storage at 60 degrees C for 28 days. The margarine containing 80% duck fat showed the best sensory properties. Collectively, duck fat can replace SBO in margarine while reducing the use of FHSBO and maintaining desirable physicochemical properties, oxidative stability, and sensory properties.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available