Bortnowska, GrażynaIwański, Robert2023-04-052023-04-052007Bortnowska, 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/20.500.12539/17191897-9726https://hdl.handle.net/20.500.12539/1719Release 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.plUznanie autorstwa-Użycie niekomercyjne-Bez utworów zależnych 3.0 Polskaemulgator naturalnyemulsja niskotłuszczowainulinakarwoncarvoneinulinlow-fat emulsionnatural emulsifierstatic headspaceDyscyplina::Nauki rolniczeArticle