publication . Other literature type . Article . 2019

FACTORS THAT DETERMINE THE SHELF LIFE OF A BUTTER-LIKE SPREAD BASED ON WALNUT OIL

Radu, Oxana; Baerle, Alexei; Tatarov, Pavel; Popescu, Liliana;
Open Access English
  • Published: 18 Sep 2019
  • Publisher: Zenodo
Abstract
The article describes the manufacturing stages for a new functional product that can enrich human diet with essential lipids – spread based on walnut oil. Due to the fact that its content of polyunsaturated fatty acids is in 3-4 times higher than in a classic milk-based butter, the problem of preserving spread biological value appeared. The analysis of product`s physico-chemical, structural, organoleptic and microbiological proprieties showed that the spread is stabile 10 days at (3 ± 2)ºC and within up to one month at – (6 ± 3)ºC. Polyunsaturated fatty acids in product composition were noticeably subjected to oxidative degradation only after 4 weeks of storage....
Subjects
free text keywords: functional product, dairy and vegetable lipids, polyunsaturated fatty acids, storage period, Engineering (General). Civil engineering (General), TA1-2040, Electronic computers. Computer science, QA75.5-76.95
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Other literature type . 2019
Provider: Datacite
Zenodo
Other literature type . 2019
Provider: Datacite
ZENODO
Article . 2019
Provider: ZENODO
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publication . Other literature type . Article . 2019

FACTORS THAT DETERMINE THE SHELF LIFE OF A BUTTER-LIKE SPREAD BASED ON WALNUT OIL

Radu, Oxana; Baerle, Alexei; Tatarov, Pavel; Popescu, Liliana;