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Pozycja Open Access Wpływ dodatku inuliny na uwalnianie się $(+)-karwonu z niskotłuszczowych emulsji typu o/w, stabilizowanych żółtkiem jaja w proszku lub kazeinianem sodu(Wydawnictwo Akademii Rolniczej w Szczecinie, 2007) Bortnowska, Grażyna; Iwański, Robert; Akademia Rolnicza w Szczecinie. Katedra Technologii Żywności; Akademia Rolnicza w Szczecinie. Katedra Technologii ŻywnościRelease of S(+)-carvone, significant sensory aroma compound of caraway oil, from model emulsions stabilized by dried egg yolk or sodium caseinate in which part of oil was replaced by carbohydrate based fat replacer - inulin applied as commercial product Frutafit®Tex, was studied with the use of gas chromatograph coupled with mass spectrometer (GC-MS) and static headspace method. lt was found that increase of Frutafit® Tex concentration, in fat component, caused higher relative release of S(+)-carvone from low-fat oil-in-water emulsions particularly when l t5 of oil replaced by Frutafit®Tex. The studies also showed that the best stabilization of S(+)-carvone was achieved in emulsions stabilized by addition of 6% sodium caseinate with 30 and / t5 of oil replaced by Frutafit®Tex (samples B, C) and in emulsions made with 6% of dried egg yolk in which 80% of oil substituted with the same fat replacer (samples D). Changes of the viscosity caused by addition of Frutafit®Tex probably did not influence S(+)-carvone release from model emulsions.