期刊
JOURNAL OF OLEO SCIENCE
卷 70, 期 8, 页码 1059-1068出版社
JAPAN OIL CHEMISTS SOC
DOI: 10.5650/jos.ess20264
关键词
oleogel; margarine; vitamin C; sensory; oxidative-stable
资金
- National Natural Science Fund of China [31972002, 31771895, 31471677]
- National Key Research and Development Program of China [2016YFD04004015, 2017YFC16004052]
- Key Research and Development Program of Guangdong Province [2019B020212001]
- Guangdong Province Laboratory for Green Processing of Natural Products and Product Safety, 111 Project
The study showed that vitamin C-loaded oleogel is an excellent alternative to the lipid phase in margarine, with good oxidative stability and sensory characteristics.
Vitamin C (VC)-loaded oleogel (VCOG) with corn oil and monoglyceride stearate was used to replace lipid phase of margarine completely. The oxidative stability of VCOG was evaluated at 60 +/- 1 degrees C in a lightproof oven for 18 days and the result showed that VCOG peroxide ( 0.05). Then, the margarine containing 79.70% VCOG (VCOGM) was in comparison with four commercial butter in sensory and physical characteristic. Results showed that firmness, solid fat content and trans fatty acid of VCOGM were in the lowest values while unsaturated fatty acid and adhesiveness of VCOGM was in the highest values. Furthermore, VCOGM presented the similar springiness, cohesiveness, gumminess, score appearance, texture, taste and overall impression to some/all commercial butters selected in this research (p 0.05). These results implied that VC-loaded oleogel was an excellent alternative of lipid phase in margarine which confirmed by 55% definitely buy and 25% try once-then decide.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据