Effect of enzymatic interesterification on physiochemical and thermal properties of fat used in cookies
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- 作者：Magdalena Wirkowska-Wojdyła ; magdalena_wirkowska@sggw.pl" class="auth_mail" title="E-mail the corresponding author ; Joanna Bryś ; Agata Gó ; rska ; Ewa Ostrowska-Ligęza
- 关键词：Interesterification ; Distribution of fatty acids ; Oxidative stability ; DSC
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：74
- 期：Complete
- 页码：99-105
- 全文大小：374 K
文摘
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The interesterified fat was used in the recipe of cookies.
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The kinetic parameters of the oxidation process were calculated.
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The structure of triacylglycerols in fat in cookies is similar to the human milkfat.
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Interesterification of fats reduces their oxidative stabilities.
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Interesterified fat is suitable for bakery applications.