EFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, corn flour, milk powder, sugar, emulsifier, and fat (milk fat, palm stearin, sunflower oil andmixture of palm stearin and sunflower oil) were used to produce corn puree. After producing the corn puree,the textural properties of the samples were determined to prepare a formula for a viscoelastic corn puree asa new nutritious product for the food industry. The viscoelastic properties of corn puree samples preparedby various ratios of different fat sources and mix (milk fat, palm stearin, sunflower oil, and a mixture of palmstearin and sunflower oil) were evaluated in the temperature range of 25 to 50°C using a texture analyzer.As the amount of fat increased (40%), the corn puree produced became softer except the sample containingpalm stearin, which was found to be harder. As the temperature was reduced, the firmness and work ofshear values of purees produced using 10-40% of fat increased.
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
43
Sayı
5
