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vol. 9, nr. 3 (2007)
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Effect of plant oils on the texture of anhydrous milk fat
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Paweł Glibowski
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Department of Biotechnology, Human Nutrition and Food Raw Material Science, Agricultural University
ul. Skromna 8, 20-950 Lublin
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vol. 9 (2007), nr. 3,
pp. 603-612
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abstract:
The aim of this work was instrumental analysis of hardness, cohesiveness, adhesiveness and spreadability of model mixtures of anhydrous milk fat with plant oils: sunflower, soybean, rapeseed, olive, and correlation analysis between hardness and spreadability. The analysis results of model sets were compared to the results of chosen commercial margarines, fat blends and butters. Share of oils in mixtures ranged from 20 to 70%. The hardness of the examined mixtures decreased with increasing share of oil in the mixture, independently of the brand of oil. The spreadability range of the examined fat mixtures was much more extensive than that of the commercial products. Spreadability comparable to that of butters was displayed by mixtures with 30% oils share in their composition. Mixtures with 50% and lower content of oils demonstrated adhesiveness of the margarines. Analysing the effect of oil brand on the anhydrous milk fat texture it was noticed that at 40% oil content significantly (p<=0.05) harder were the mixtures with addition of soybean and olive oil in comparison with the mixtures with sunflower and rapeseed oil. The best spreading mixture turned out to be the set with olive oil. Decrease in hardness and improvement in spreadability after oil addition resulted from increased content of low melting point fat fractions in the fat composition. Correlation analysis between spreadability and hardness revealed that instrumental spraedability analysis might be substituted with hardness examination.
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keywords:
anhydrous milk fat, oils, spreadability, hardness
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original in:
Polish
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