Title Plaktinės masės glaistytų saldainių riebalinio pagrindo patvarumo oksidacijai ir maistinės vertės padidinimas
Translation of Title Antioxidative stability and nutritional increase of the fatty base in manufacturing qualitative new sweets from a whipped mass.
Another Title Увеличение антиоксидативной стабильности и питательности жировой основы для изготовления сбивных конфетных масс.
Authors Gruzdienė, Dainora ; Kazernavičiūtė, Rita
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Is Part of Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2006, T. 40, nr. 2, p. 5-15.. ISSN 1392-0227
Keywords [eng] Sweets ; Antioxidative stability
Abstract [eng] The aim of the study was to determine the antioxidative stability of the fatty base of the whip slather with and without natural food additives seeking to extend the shelf-life of new products and to safeguard their quality and safety. Natural food additives enriched with lycopene, tocopherols and tocotrienols (vit. E), carotene: maxopene (10 %), caromin (20 %) and tocomin (50 %) (carotex, Malaysia) were selected and the antioxidative stability factors (IP, h) of the margarine "Ieva" and confectionary fats acoblend CD were measured by instrumental oxipress method at 120 °C depending on the concentration and composition of natural additives. Data of the study showed that the above-mentioned natural biologically active components and mixtures have antioxidative and colorific properties and can enrich the whip slather with natural and biologically active substances and extend the shelf-life of the new products.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2006