The advantage of the sunflower lecithin as emulsifier at low energy food spread | Prednost suncokretovog lecitina kao emulgatora u niskoenergetskom prehrambenom namazu
2012
Dokić, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Nikolić, I., Tehnološki fakultet, Novi Sad (Serbia) | Miranović, N., Tehnološki fakultet, Novi Sad (Serbia) | Šoronja-Simović, D., Tehnološki fakultet, Novi Sad (Serbia) | Krstonošić, V., Medicinski fakultet, Novi Sad (Serbia)
Sunflower lecithin is a mixture of phospholipids that act as emulsifiers in many food products. The aim of this work was to determine the influence of three types of emulsifier (PGPR 90, CITREM 2 in 1 and sunflower lecithin) on the rheological and textural characteristics of low-energy spread obtained by pumpkin seed oil cake. The application of sunflower lecithin provided optimal properties of observed spreads. Compared to spreads with emulsifier PGPR 90 or CITREM 2 in 1 the spread with sunflower lecithin had better flow properties and softer consistency, thus the manipulation of the spread was not difficult.
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