دانلود مقاله ISI انگلیسی شماره 136762
ترجمه فارسی عنوان مقاله

خواص فن آوری روغن و چربی آمازون و کاربرد آنها در صنایع غذایی

عنوان انگلیسی
Technological properties of amazonian oils and fats and their applications in the food industry
کد مقاله سال انتشار تعداد صفحات مقاله انگلیسی
136762 2017 8 صفحه PDF
منبع

Publisher : Elsevier - Science Direct (الزویر - ساینس دایرکت)

Journal : Food Chemistry, Volume 221, 15 April 2017, Pages 1466-1473

ترجمه کلمات کلیدی
ترکیب دوتایی، خصوصیات فیزیکوشیمیایی، ماتریس آمازون،
کلمات کلیدی انگلیسی
Binary blends; Physicochemical properties; Amazonian matrices;
پیش نمایش مقاله
پیش نمایش مقاله  خواص فن آوری روغن و چربی آمازون و کاربرد آنها در صنایع غذایی

چکیده انگلیسی

The application of lipids to food production is dependent on their physical, chemical, and nutritional properties. In this study, pracaxi oil, passion fruit oil, cupuassu fat, and palm stearin underwent physicochemical analyses and were combined at ratios of 40:60, 50:50, 60:40, and 70:30 to assess their potential applications in the food industry. Pracaxi oil, passion fruit oil, and cupuassu fat had interesting fatty acid profiles from a nutritional standpoint, displaying the lowest atherogenicity and thrombogenicity indices (0.02 and 0.14; 0.12 and 0.34; 0.16 and 0.65), respectively. Palm stearin had high thermal stability (7.23 h). The primary applications of the blends obtained in this study are in table and functional margarine, particularly the pracaxi-stearin and passion fruit-stearin 40:60 and 50:50, pracaxi-cupuassu 60:40 and 70:30, and passion fruit-cupuassu 40:60 blends. The results suggest new industrial applications, especially for pracaxi and passion fruit oils, which are commonly applied in the cosmetic industry.