مقالههای loga azimi
توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقالههای نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده میشوند.
اطلاعات انتشار: همایش ملی علوم و فناوریهای نوین در صنایع غذایی، سال ۱۳۹۳
تعداد صفحات: ۱۰
The aim of this study is to evaluate the removal of milk cholesterol with beta–Cyclodextrin (ß–CD) in the mixture of milk and soy milk. Soy milk provides excellent nutrition which is highin protein and carbohydrates, but low in fat and cholesterol. Soy milk is also a great milk alternative for people who are lactose intolerant. In this study we used three different level ofsoy milk 0%, 25% and 50%. Flavor, taste, and overall acceptability of the mixture of milk andsoy milk in sensory evaluation were tested and it was shown that 25% of soy milk is acceptable.Currently, the most effective method for reducing cholesterol content in milk is by using beta–Cyclodextrin. This study was carried out to determine optimum conditions of three differentconcentrations (0, 0.25, and 0.5%) of β–Cyclodextrin in reduction of cholesterol in 1.5% fat, homogenized milk by application of β–Cyclodextrin. Individual fatty acid and triglyceridecompositions differ between control milk and milk treated with (ß–CD). β–Cyclodextrin at0.25% with 0% soy milk, and 0.5% with 25% soy milk provided 198.39 and 52.10 mg\kg removal of cholesterol in comparison with control milk. In general, replacing soymilk andadding β –CD had significant effect (p<0.01) on sensory properties and (p<0.05) on chemical properties of cow milk. Based on all the results obtained from this research; we suggest that the optimum conditions for the process are addition of 0.5% β–Cyclodextrin with 25% soy milk.<\div>
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