Document Type : Research Article
Authors
1 Department of Food Science and Technology, University of Sabzevar. Iran
2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
3 Department of Food Science and Technology, University of Sabzevar. Iran.
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%) 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
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