Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market.

ABSTRACT: The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine relevant parameters of the products. Using penetration tests, samples were characterized by specific textural attributes according to their composition and processing type, particularly for the presence of milk/vegetable fats. Using differential scanning calorimetry (DSC), thermal peaks corresponding to medium- and high-melting triacylglycerol fractions were detected in the ranges 15-16 °C and 31.5-34.5 °C, respectively. Rheological analysis revealed that the viscoelasticity of samples was related to frequency behavior of the fat structure

SUBMITTER: Lapcikova B 

PROVIDER: S-EPMC9658663 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature