Enzymatic interesterification effect on the physicochemical and technological properties of cupuassu seed fat and inaja pulp oil blends
| Autor: | Luiza Helena Meller da Silva, Werbeth Pereira Pires, Carolina Vieira Bezerra, Antonio Manoel da Cruz Rodrigues, D. D. Silva, Pedro Danilo de Oliveira |
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| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
0303 health sciences Esterification 030309 nutrition & dietetics Chemistry Interesterified fat Fat content Pulp (paper) Fatty Acids Fatty acid 04 agricultural and veterinary sciences Nutritional quality engineering.material 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology engineering Plant Oils Food science Enzymatic interesterification Food Science |
| Zdroj: | Food research international (Ottawa, Ont.). 145 |
| ISSN: | 1873-7145 |
| Popis: | The objective of this work was to evaluate the effect of enzymatic interesterification process in blends with different proportions (w:w) of cupuassu fat and inaja oil (80:20, 70:30, 60:40, 50:50 and 40:60). The interesterification reaction was carried out at 65 °C, agitation at 150 rpm, and enzyme concentration of 5% (w/w), for 6 h. Acidity index, melting point, consistency and solid fat content of the blends were characterized before and after the interesterification process. Fatty acid content was characterized in cupuassu fat and inaja oil and, nutritional quality indexes of atherogenicity (AI) and thrombogenicity (TI) were calculated. Enzymatic interesterification promoted a decrease in acidity (0.6%) and changes in the blends' properties, making them suitable for food product preparation. All esterified blends (cupuassu seed fat:inaja pulp oil) presented suitable consistency properties, plasticity and spreadability to be used for the preparation of functional, table and soft table types of margarine and used in food preparation such as special fats. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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