چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| نویسنده ثبت کننده مقاله | عزیز همایونی راد |
| مرحله جاری مقاله | تایید نهایی |
| دانشکده/مرکز مربوطه | دانشکده تغذیه |
| کد مقاله | 60078 |
| عنوان فارسی مقاله | Industrial Application of Different Heat Treatments and Cream Fat Contents for Improving the Spreadability of Butter |
| عنوان لاتین مقاله | Industrial Application of Different Heat Treatments and Cream Fat Contents for Improving the Spreadability of Butter |
| ناشر | 5 |
| آیا مقاله از طرح تحقیقاتی و یا منتورشیپ استخراج شده است؟ | خیر |
| عنوان نشریه (خارج از لیست فوق) | Recent Patents on Food, Nutrition & Agriculture |
| نوع مقاله | Original Article |
| نحوه ایندکس شدن مقاله | ایندکس شده سطح دو – PubMed |
| آدرس لینک مقاله/ همایش در شبکه اینترنت | https://benthamscience.com/journals/recent-patents-on-food-nutrition-and-agriculture/volume/8/issue/2/page/107/ |
| Abstract: Background: Individual factors, which interfere in the continuous churning, were manipulated to enhance the rheological properties and chemical composition of butter. This process leads to achieve softer; more spreadable, and ultimately healthier product for consumers. In addition it could prevent hardening of texture especially in winter. Methods: Firstly, Pasteurized cream with different fat contents (40 & 45% fat) was passed through heat treatments, and then it was injected to a continuous churn. Textural and melting behavior and fatty acid composition of butter were analyzed. Results: Increasing the fat content of cream (from 40 to 45 %) and holding time (from 3h to 5h) in mid-temperature (18 ºC) and reducing the churning temperature (from 12 ºC to 10 ºC), resulted in soft butter texture and improved butter spreadability. Loss Tangent (tan ) was increased from 0.11 to 0.74 (T=15 ºC;f=1Hz). The melting temperature of butter was decreased from 36ºC to 32ºC and total trans fatty acid content was decreased from 3.2 % to 1.87 %. Conclusion: It was concluded that such heating process (which has been studied and reported in patents) absorbs the low- SFC fats of the cream, integrates them into the butter texture a softer and more spreadable product. |
| نویسنده | نفر چندم مقاله |
|---|---|
| عزیز همایونی راد | چهارم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| Industrial Application of Different Heat Treatments and Cream Fat Contents for Improving the Spreadability of Butter.pdf | 1395/11/27 | 2361069 | دانلود |
