This study aimed to evaluate the marketed butters in terms of physicochemical properties, oxidation levels, thermal behaviors, fatty acid composition, and quality matching them with Turkish national standards. The mean value investigated (n=28) was: moisture 20.67%, fat 74.53%, non-fat solids content 4.39%, salt 0.19%, lactic 0.65%, oleic 1.55% (m/m), 4.04 mg KOH/g fat, peroxide 3.25 meq O2/ kg...

A new composition of fat shortening based on hydrogenated cottonseed oil with different iodine numbers has been proposed. Palm and solid animal are used as an additional component. Changes in the content triglycerides depending their melting point were determined. Hydrogenated is obtained by saturating dispersed stationary catalysts. The plasticity range shortenings was studied triglycerides. S...

Scale-up and design parameters have been investigated in 5 liters rotating drum bioreactors. System applies for animal feed production from cassava waste material using solid-state fermentation. The course of fermentation was 96 hours and all parameters related to microbial growth were measured every 12 hours namely glucosamine content, %urea, %protein, % carbohydrate, and %fat. The solid was t...

high nutritional value and existence of bioactive components in sesame seeds converted it to a valuable food. one of the methods to increase per capita consumption is processing of sesame with different ways such as production of sesame milk. in this study, the effect of blanching time (0 as a control sample, 15 and 30 min) at 95°c and roasting temperature (0 as a control sample and 145°c) for ...

Palm stearin (POs) is a good choice for trans-free hard stock. POs with various iodine values (IV) have distinct solid fat content (SFC) profiles useful in soft margarine formulation. Palm kernel oil (PKO) maintains the margarine with high consistency at low temperatures, but the margarine is soft at serving temperature. The study revealed that formulation work either using bulk oils and fats (...