Functional and quality profile evaluation of butters, spreadable fats, and shortenings available from Czech market
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63550378" target="_blank" >RIV/70883521:28110/22:63550378 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2304-8158/11/21/3437/htm" target="_blank" >https://www.mdpi.com/2304-8158/11/21/3437/htm</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods11213437" target="_blank" >10.3390/foods11213437</a>
Alternative languages
Result language
angličtina
Original language name
Functional and quality profile evaluation of butters, spreadable fats, and shortenings available from Czech market
Original language description
The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine relevant parameters of the products. Using penetration tests, samples were characterized by specific textural attributes according to their composition and processing type, particularly for the presence of milk/vegetable fats. Using differential scanning calorimetry (DSC), thermal peaks corresponding to medium- and high-melting triacylglycerol fractions were detected in the ranges 15–16 °C and 31.5–34.5 °C, respectively. Rheological analysis revealed that the viscoelasticity of samples was related to frequency behavior of the fat structure, characterized by the dominance of elastic modulus (G′) over viscous modulus (G″) up to the frequency of 10 Hz. This indicated good emulsion stability of the products in the region of linear viscoelasticity. For spreadable fats, the structure was resistant to phase separation in the whole frequency range under study (0.1–100 Hz). The results showed that the applied techniques can be successfully used to characterize the processing and compositional quality of butters and vegetable fats.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
11
Issue of the periodical within the volume
21
Country of publishing house
CH - SWITZERLAND
Number of pages
15
Pages from-to
3437-3452
UT code for WoS article
000881126300001
EID of the result in the Scopus database
2-s2.0-85141696680