Fatty Acid Composition and Quality Characteristic of Some Vegetable Oils Used in Making Commercial Imitation Cheese in Egypt

Autor:	Abd El-Gawad Ia, Hamed Em, Shain Aa, Zidan Ma
Rok vydání:	2015
Předmět:	food.ingredient Moisture Coconut oil food and beverages Peroxide Significant elevation chemistry.chemical_compound Oleic acid Vegetable oil food chemistry lipids (amino acids peptides and proteins) Food science Fatty acid composition Quality characteristics
Zdroj:	Journal of Nutrition & Food Sciences.
ISSN:	2155-9600
DOI:	10.4172/2155-9600.1000380
Popis:	Fatty acid composition and quality of vegetable oil are very important factors for improving its stability and applicability. Quality characteristics of the four available vegetable oils in the Egyptian market for imitation cheese making were evaluated. The fatty acids composition, trans fatty acids (TFA), as well as oxidative stability were examined. Both coconut oil (CO) and palm oil (PO) samples showed a significant elevation in peroxide values (by about 71%, p
Databáze:	OpenAIRE
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