Protective edible polymeric coatings on butter

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28140%2F12%3A43868138" target="_blank" >RIV/70883521:28140/12:43868138 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/12:43868138 RIV/70883521:28610/12:43868138

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Protective edible polymeric coatings on butter

Popis výsledku v původním jazyce

The contribution deals with employing starch-protein hydrolysate of amaranth flour, as by-product in manufacture of protein concentrate, to produce protective edible coats on butter. Tests were run on 2 coating solutions. The first was made in such manner that to hydrolysate containing 35 % (w/v) dry matter, 30 % (w/w) plasticiser (glycerol) was added and also 3 % (w/w) emulsifying agent (lecithin). The second furthermore contained 1% (w/w) antioxidant (tocopherol). Protective layers on butter were produced by coating with coat solutions. Butters were stored for a total of 126 days in refrigerator at 6?1.5 °C and relative humidity 43?3 °C. Tests examined the oxidation course of butter by determining its peroxide value (PV) and the difference between PVof butters with coatings, without coatings, of butter wrapped in original wrapper, butters wrapped in paper wrapper and of butters in paper wrappers impregnated with coating solutions. Lower PV levels were found with butter treated with

Název v anglickém jazyce

Protective edible polymeric coatings on butter

Popis výsledku anglicky

The contribution deals with employing starch-protein hydrolysate of amaranth flour, as by-product in manufacture of protein concentrate, to produce protective edible coats on butter. Tests were run on 2 coating solutions. The first was made in such manner that to hydrolysate containing 35 % (w/v) dry matter, 30 % (w/w) plasticiser (glycerol) was added and also 3 % (w/w) emulsifying agent (lecithin). The second furthermore contained 1% (w/w) antioxidant (tocopherol). Protective layers on butter were produced by coating with coat solutions. Butters were stored for a total of 126 days in refrigerator at 6?1.5 °C and relative humidity 43?3 °C. Tests examined the oxidation course of butter by determining its peroxide value (PV) and the difference between PVof butters with coatings, without coatings, of butter wrapped in original wrapper, butters wrapped in paper wrapper and of butters in paper wrappers impregnated with coating solutions. Lower PV levels were found with butter treated with

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Research Journal of Pharmaceutical, Biological and Chemical Sciences

ISSN

0975-8585

e-ISSN

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Svazek periodika

3

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

IN - Indická republika

Počet stran výsledku

13

Strana od-do

465-477

Kód UT WoS článku

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EID výsledku v databázi Scopus

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