Technological properties of amazonian oils and fats and their applications in the food industry
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- 作者：Carolina Vieira Bezerra <sup>cvb@ufpa.brsup> ; Antonio Manoel da Cruz Rodrigues <sup>amcr@ufpa.brsup> ; Pedro Danilo de Oliveira <sup>danilooliveira06@yahoo.com.brsup> ; Dayala Albuquerque da Silva <sup>albuquerquedayalaedayla@gmail.comsup> ; Luiza Helena Meller da Silva<sup> ; sup><sup>lhmeller@ufpa.brsup>
- 关键词：Binary blends ; Physicochemical properties ; Amazonian matrices
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 April 2017
- 年：2017
- 卷：221
- 期：Complete
- 页码：1466-1473
- 全文大小：681 K
- 卷排序：221
文摘
Pracaxi oil has high MUFA levels and can be considered a source of behenic acid. Passion fruit oil stood out for its high PUFA percentages, particularly omega 6. The palm stearin and cupuassu fat have good oxidative stability. The blends have appropriate physicochemical properties to shortenings applications. The main applications of the blends obtained are table and functional margarine.