Effect of rice bran oil spread on the physical, sensory and fatty acid profile of cake
作者: Rizwana ShaikAparna KunaMohibbe AzamRam TilathooManorama KanuriGeetha Samala
作者单位: 1PJTS Agricultural University
2Indian Institute of Rice Research
刊名: Journal of Food Science and Technology, 2017, Vol.54 (7), pp.2126-2134
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-017-2652-2
关键词: Rice bran oilRice bran oil spreadTrans fatty acidsCake
原始语种摘要: Studies were carried out to replace hydrogenated fat (HF) with rice bran oil (RBO) and two varieties of rice bran oil spread RBOS1 and RBOS2 in the preparation of cake. Physico–chemical properties, sensory properties, scanning electronic microscopic (SEM) study and fatty acid estimation with reference to trans fatty acids of cake made with control and experimental samples were studied. The best acceptable cake among the four i.e., RBOS2 cake was selected for consumer evaluation along with control (HF) cake. Results revealed that there was no significant difference in overall acceptability of cake made with HF and RBOS2. The internal structure and pore structure of RBOS2 cake was finer and smoother than the control cake as per SEM imaging. The pores within the core varied in diameter...
全文获取路径: Springer Nature  (合作)
影响因子:1.123 (2012)

  • fatty 脂肪的
  • spread 散布
  • sensory 传感
  • only 唯一的
  • trans 会报
  • control 控制
  • physical 物理的
  • observed 观察到的
  • acceptable 可接受的
  • highest 最高的