Wpływ dodatku inuliny na uwalnianie się $(+)-karwonu z niskotłuszczowych emulsji typu o/w, stabilizowanych żółtkiem jaja w proszku lub kazeinianem sodu
Ładowanie...
Data
2007
Autorzy
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Wydawnictwo Akademii Rolniczej w Szczecinie
Abstrakt
Release of S(+)-carvone, significant sensory aroma compound of caraway oil, from
model emulsions stabilized by dried egg yolk or sodium caseinate in which part of oil was replaced
by carbohydrate based fat replacer - inulin applied as commercial product Frutafit®Tex,
was studied with the use of gas chromatograph coupled with mass spectrometer (GC-MS) and
static headspace method. lt was found that increase of Frutafit® Tex concentration, in fat component,
caused higher relative release of S(+)-carvone from low-fat oil-in-water emulsions particularly
when l t5 of oil replaced by Frutafit®Tex. The studies also showed that the best stabilization
of S(+)-carvone was achieved in emulsions stabilized by addition of 6% sodium caseinate
with 30 and / t5 of oil replaced by Frutafit®Tex (samples B, C) and in emulsions made with
6% of dried egg yolk in which 80% of oil substituted with the same fat replacer (samples D).
Changes of the viscosity caused by addition of Frutafit®Tex probably did not influence S(+)-carvone
release from model emulsions.
Opis
Słowa kluczowe
emulgator naturalny, emulsja niskotłuszczowa, inulina, karwon, carvone, inulin, low-fat emulsion, natural emulsifier, static headspace
Cytowanie
Bortnowska, G., Iwański R. (2007). Wpływ dodatku inuliny na uwalnianie się $(+)-karwonu z niskotłuszczowych emulsji typu o/w, stabilizowanych żółtkiem jaja w proszku lub kazeinianem sodu. Folia Univ. Agric. Stetin., Agric., Aliment., Pisc., Zootech. 259 (4), 19-29 https://hdl.handle.net/20.500.12539/1719