Abstract
Single and double-fractionated olein and stearin were obtained by successive cooling of the virgin olive oil at 10 and 6 °C. Characteristics of the obtained fractions were compared with those of the virgin parent oil. Single-fractionated stearin (first stearin) constituted 65% (w/w) of the virgin oil, while double-fractionated stearin (second stearin) constituted 55% (w/w) of the single-fractionated olein (first olein). The fractionation process resulted in minor changes in the peak temperature and enthalpy change of the differential scanning calorimetry thermograms, and in minor changes in the physical, chemical sensory attributes of the oil fractions. The virgin oil and the stearin fractions were significantly (P≤0.05) more stable to oxidation as evaluated by the Rancimat method than the olein fractions. Mayonnaise and Italian salad dressing prepared from the double fractionated stearin had significantly (P≤0.05) superior consistency, smoothness and overall acceptability to those produced from the other...
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
