Functional Properties of Cholesterol-Removed Whipping Cream Treated by β-Cyclodextrin
2003; Elsevier BV; Volume: 86; Issue: 9 Linguagem: Inglês
10.3168/jds.s0022-0302(03)73873-9
ISSN1529-9066
AutoresS. Y. Shim, Jon Ahn, H. S. Kwak,
Tópico(s)Fatty Acid Research and Health
ResumoAbstract The present study was carried out to examine the changes in functional properties of cholesterol-removed whipping cream by β -cyclodextrin ( β -CD) treatment. The cholesterol removal rate reached over 90% in cream before whipping in all conditions (different stirring time and speed) applied. The apparent viscosity of β -CD treated cream after whipping increased with increased stirring time and speed. Comparatively, the overrun percentage reached to 150%, and foam instability was measured as 2.5ml deformed cream with lower stirring time (10min) and speed (400rpm). The thiobarbituric acid value of cholesterol-removed whipping cream increased from 0.08 to 0.14 stored at 4°C during 4 wk; however, no difference was found compared with that of control. Above results indicated that β -CD treatment process for cholesterol removal did not show a profound adverse effect on functional properties of cream after whipping.
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