...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Microencapsulation: Microcapsules Liposomes Nanoparticles Microcells Microspheres >Oxidative stability and sensory evaluation of microencapsulated flaxseed oil
【24h】

Oxidative stability and sensory evaluation of microencapsulated flaxseed oil

机译：微囊亚麻籽油的氧化稳定性和感官评价

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Cold pressed flaxseed oil was microencapsulated by spray drying using an emulsion containing modified starch. The fatty acid composition, moisture, water activity, wettability, water holding capacity, water solubility, crystallinity, and particle size distribution of the microcapsules were determined. The stability of the microcapsules and the crude oil were assessed. An acceptance test was used for the sensory evaluation of a powdered supplement containing the microcapsules. The fatty acid composition was not significantly affected by the microencapsulation. The moisture, water activity, wettability, water solubility and crystallinity were appropriate for dry powders. The microcapsules had no cracks and showed better oxidative stability compared with the crude oil. Storage under vacuum prevented oxidation of the microcapsules. In sensory evaluation, all quality scores of the supplement containing microcapsules were mid-range or higher. The microencapsulation improved the oxidative stability of the oil and this procedure was satisfactorily applied in powdered food.
机译：使用包含改性淀粉的乳液通过喷雾干燥将冷压亚麻籽油微囊化。测定了微胶囊的脂肪酸组成，水分，水分活度，润湿性，持水量，水溶性，结晶度和粒径分布。评估了微胶囊和原油的稳定性。接受测试用于感官评估包含微胶囊的粉状补充剂。脂肪酸组成不受微囊化的显着影响。水分，水活度，润湿性，水溶性和结晶度适用于干粉。与原油相比，微胶囊没有裂纹并且显示出更好的氧化稳定性。在真空下储存防止了微胶囊的氧化。在感官评估中，含有微胶囊的补充剂的所有质量得分均在中端或更高。微囊化改善了油的氧化稳定性，该方法令人满意地应用于粉状食品中。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号