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首页> 外文期刊>Journal of Food Science and Technology >Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarines.
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Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarines.

机译：使用富含中链甘油三酸酯的人造黄油制备Burfi的理化特性。

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Medium chain triglyceride rich margarines were prepared using palm, coconut oil blends in the ratio of 80:20 (Margarine 1) and 60:40 (Margarine 2). The margarines were used to prepare burfi and compared with products prepared using commercial margarine, ghee and butter. The physicochemical characteristics such as texture, color, free fatty acid, peroxide value, saponification value, unsaponifiable matter and fatty acid composition of oils, fats and margarines were carried out. Results showed that 11.0 and 21.9% of medium chain triglycerides were present in margarine 1 and 2 respectively. The texture, colour, moisture content, peroxide value and sensory evaluation were carried out for the burfi samples. Laboratory prepared margarines improved the textural quality of burfi compared to commercial margarine, ghee and butter. The sensory analyses of the burfi samples revealed that burfi prepared from margarine 1 was more acceptable compared to commercial margarine
机译：使用棕榈，椰子油混合物按80:20（人造黄油1）和60:40（人造黄油2）的比例制备中链富含甘油三酸酯的人造黄油。人造黄油用于制备Burfi，并与使用市售人造黄油，酥油和黄油制备的产品进行比较。进行了油，脂和人造黄油的理化特性，例如质地，颜色，游离脂肪酸，过氧化物值，皂化值，不皂化物和脂肪酸组成。结果表明，人造黄油1和2中分别存在11.0％和21.9％的中链甘油三酸酯。对Burfi样品进行了质地，颜色，水分含量，过氧化物值和感官评估。与市售人造黄油，酥油和黄油相比，实验室制备的人造黄油可改善Burfi的质地。 burfi样品的感官分析表明，与商用人造黄油相比，由人造黄油1制备的burfi更可接受

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