Changes in Physicochemical Characteristics and Microbiological Quality of Bakery Shortening Formulated with Shea Butter and Fluted Pumpkin Seed Oil During Storage
نویسندگان
چکیده
منابع مشابه
Comparison of Physicochemical Characteristics of Margarine and Butter in Iranian Market During Storage
Margarine contains a higher level of unsaturated and trans-fatty acids (TFA) than butter. The aim of this study was to investigate the physicochemical properties of these products in Iranian market during storage. Physicochemical analyses included fatty acid composition, peroxide and Anisidine values, slip melting point (SMP), color, chlorophyll content, solid fat content (SFC) and texture an...
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simulation and experimental studies for prediction mineral scale formation in oil field during mixing of injection and formation water
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Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage.
BACKGROUND Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical...
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ژورنال
عنوان ژورنال: International Journal of Food Science and Biotechnology
سال: 2018
ISSN: 2578-9635
DOI: 10.11648/j.ijfsb.20180303.13