Maryam Azarifar; Mohammad Hossein Hadad Khodaparast; Amir Hossein Elhami Rad; Mohammad Armin
Abstract
In this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture ...
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In this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture (16-8-4%) as the first factor and heating time is the second factor. Every margarines spend 3 times heating and after every heating time, sample was separated to measure of acidite, color , polar compound . Results indicated that margarines based on palm super olein show better heat stability and liquid canola with high moisture have significant different .in acidite and polar compound percent with another margarines during heating steps. Also time of heating have significant effect in changeable factors.
Maryam Azarifar; Mohammad Hossein Hadad Khodaparast; Amir Hossein Elhami Rad
Abstract
In this research, production possibility and shelf life of frying margarine had analyzed. In order, the test was done in factorial form and totally random method. Tested factors were different kinds of margarine (counteractive effect between type of oil in oil phase (canola) and different moisture (16-8-4%) ...
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In this research, production possibility and shelf life of frying margarine had analyzed. In order, the test was done in factorial form and totally random method. Tested factors were different kinds of margarine (counteractive effect between type of oil in oil phase (canola) and different moisture (16-8-4%) as the first factor and time of keeping margarine as the second factor. In this margarine formula, had not used milk because this product must be stable during heating. the results of analyses chemical properties(peroxide)and microbial properties(Mold and yeasts – Coliform – E.Coli and total count)shows: any margarines, after 14 weeks in room temperature (23°C) and refrigerator temperature (5°C) did not achieved to the unusable situation.
Keywords: Liquid margarine, Canola Oil, Peroxide, Shelf life
