Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter

被引：6
|
作者：
Kashaninejad, Morteza [1 ]
Razavi, Seyed M. A. [1 ]
Tehrani, Mostafa Mazaheri [1 ]
Kashaninejad, Mahdi [2 ]
机构：
[1] FUM, Dept Food Sci & Technol, Mashhad POB 91775-1163, Mashhad, Iran
[2] Gorgan Univ Agr Sci & Nat Resources, Fac Food Sci & Technol, Gorgan 4913815739, Iran
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2017年 / 70卷 / 01期
关键词：
Acid value; Butter; Extrusion; Response surface methodology; Texture; Work softening; RHEOLOGICAL PROPERTIES;
D O I：
10.1111/1471-0307.12273
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of extruder shear rate (500, 750, 1125, 1500 and 1750/s), feed temperature (5, 7, 10, 13 and 15 degrees C) and storage temperature (5, 7, 10, 13 and 15 degrees C) on the acid value, colour (L*, a* and b*values) and texture (hardness and adhesiveness) of organic butter was examined. The optimised conditions in terms of extruder shear rate, feed temperature and storage temperature were 1345/s, 13 degrees C and 7 degrees C, respectively. At the optimised conditions; the predicted responses were determined as hardness 42.5g/cm, work softening 67.2%, adhesiveness 42.5gf/cm, acid value 3.4mg KOH/kg and L* value 99.57.
引用
收藏
页码：102 / 109
页数：8
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