Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarines.

Shipra, Tiwari and Chetana, R. and Shashikala, P. and Sakina, Khatoon (2014) Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarines. Journal of Food Science and Technology, 51 (1). pp. 136-141. ISSN 0021-8561

PDF Jl of Food Sci & Tech_2014_51_1_136.pdf - Published Version Restricted to Registered users only Download (219kB)

Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	Margarine Burfi Medium chain triglyceride
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jan 2014 11:13
Last Modified:	22 Jan 2014 11:13
URI:	http://ir.cftri.res.in/id/eprint/11321

Actions (login required)

View Item