| Autor: |
Radu, Oxana, Baerle, Alexei, Tatarov, Pavel, Popescu, Liliana |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
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| Zdroj: |
Journal of Engineering Science (Chişinău), Vol XXVI, Iss 3, Pp 119-124 (2019) |
| DOI: |
10.5281/zenodo.3444139 |
| Popis: |
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. It has been proven that namely microbiological stability is the determining factor, which affects the shelf life of a spread. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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