Evaluation of Conjugated Linoleic Acid Addition to a Chocolate Milk Drink

被引：0

作者：

Lopes, Daniella Cristine Fialho C. F. ^{[1
]}

Silvestre, Marialice P. C. ^{[2
]}

Chiarini-Garcia, Helio ^{[2
]}

Garcia, Emerson S. ^{[2
]}

Morais, Harriman A. ^{[3
]}

Silva, Mauro Ramalho ^{[2
]}

机构：

[1] Unictr Belo Horizonte UNI BH, Belo Horizonte, MG, Brazil

[2] Univ Fed Minas Gerais, Belo Horizonte, MG, Brazil

[3] Univ Fed Vales Jequitinhonha & Mucuri, Mucuri, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2011年 / 7卷 / 02期

关键词：

CLA; drink milk; emulsion stability; BODY-FAT MASS; ATHEROSCLEROSIS; SUPPLEMENTATION; OVERWEIGHT; STABILITY; EMULSION; TISSUE;

D O I：

10.2202/1556-3758.1842

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aiming the development of a chocolate milk drink added of conjugated linoleic acid (CLA), some parameters, such as equipment type (blender and ultraturrax) and stirring time (1, 2 and 5 min) were tested. Chocolate milk drinks normally found in Brazilian market served as basis for obtaining the preparation in this study. The results showed that CLA incorporation to the dairy drink was more efficient using the blender (11,500 rpm, 3 min) than ultraturrax (11,000 rpm, 5 min), since it produced a higher emulsion stability, which was evaluated by visual inspection and optical microscopy (OM). The size of the oil droplets ranged from 2.28 mm to 11.80 mm and was evaluated only by MO due to the impossibility of using dynamic light scattering associated to the polydispersion of all samples which was higher than 1.0. After hand-shaking the samples, the oil phase was reincorporated to the dispersed phase, indicating that no complete destabilization of the emulsion occurred.

引用

页数：14

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