Low fat butter production using honey and carrot marmalade.
2009
Torkashvand, Yad Ol-Lah | Chidaz, Naser | Musavi, Fazl Ol-Lah
Interest of consumers to Low Calorie Foods and awareness respect to importance of correct nutrition increased demands of Low Fat Foods. Furthermore, government programes for production of Low Calorie Foods and Value Added, encouraged production of this products. at present, many countries produce several kinds of Low Fat Butter from Carbohydrates, Proteins with dairy and non-dairy origin, Stabilizers and another additives. Half substitution of fat with quantities of milk protein composition, with or without Honey and Matmalade improve nutrition factors. Reconstitution Milk used in several studies as all or part of Water Phase and in another studies as medium for Water Phase production and Full Fat Butter so used as source of samples Fat. Scoring Methods used in study of Organoleptic Properties (containing Consistency, Texture, Adhessiveness and Spreadibility) and quantity measurement method used for study of Stability (Synersis amount). This survey uses Variance Analysis Method, Duncan Test, One Sample T-test, Two Indipendent Samples Ttest, Paired Sample T-test, Bivariate Linear and Non-linear Regression for studying howness of Indipendent Variables Effects and suit Statistical Model. Sample with Water Phase contains Whipped Sodium Proteinate (TS=%10) with %7/5 Honey has desired properties with a view to Consistency, Texture, Adhessiveness, Stability and Spreadibility.
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