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http://cris.utm.md/handle/5014/235| Title: | Factors that determine the shelf life of a butter-like spread based on walnut oil | Authors: | RADU Oxana BAERLE Alexei TATAROV, Pavel POPESCU Liliana |
Keywords: | functional product;dairy and vegetable lipids;polyunsaturated fatty acids;storage period | Issue Date: | 2019 | Source: | RADU, Oxana; BAERLE, Alexei; TATAROV, Pavel; POPESCU, Liliana. Factors that determine the shelf life of a butter-like spread based on walnut oil. In: Journal of Engineering Sciences. 2019, nr. 3, pp. 119-124. ISSN 2587-3474. | Project: | Development of methods and technics for modernisation of nuts (Juglans regia L.) processing technology using their biologically active constituents in the functional foods / Elaborări metodologice și tehnice pentru modernizarea tehnologiei de procesare a nucilor (Juglans regia L.) cu utilizarea componentelor biologic active în produse alimentare funcționale 19.80012.51.09A. Produse funcționale obținute prin valorificarea agenților naturali de textură și carotenoide |
Journal: | Journal of Engineering Science | 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 milkbased 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. It has been proven that namely microbiological stability is the determining factor, which affects the shelf life of a spread. |
URI: | http://cris.utm.md/handle/5014/235 | DOI: | 10.5281/zenodo.3444139 |
| Appears in Collections: | Journal Articles |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JES_2019-3_119-124.pdf | 671.87 kB | Adobe PDF | View/Open |
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