Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market
The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine relevant parameters of the products. Using pe...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3437 |
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| author | Barbora Lapčíková Lubomír Lapčík Tomáš Valenta Tereza Kučerová |
| author_facet | Barbora Lapčíková Lubomír Lapčík Tomáš Valenta Tereza Kučerová |
| author_sort | Barbora Lapčíková |
| collection | DOAJ |
| description | The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine relevant parameters of the products. Using penetration tests, samples were characterized by specific textural attributes according to their composition and processing type, particularly for the presence of milk/vegetable fats. Using differential scanning calorimetry (DSC), thermal peaks corresponding to medium- and high-melting triacylglycerol fractions were detected in the ranges 15–16 °C and 31.5–34.5 °C, respectively. Rheological analysis revealed that the viscoelasticity of samples was related to frequency behavior of the fat structure, characterized by the dominance of elastic modulus (G′) over viscous modulus (G″) up to the frequency of 10 Hz. This indicated good emulsion stability of the products in the region of linear viscoelasticity. For spreadable fats, the structure was resistant to phase separation in the whole frequency range under study (0.1–100 Hz). The results showed that the applied techniques can be successfully used to characterize the processing and compositional quality of butters and vegetable fats. |
| first_indexed | 2024-03-09T19:04:47Z |
| format | Article |
| id | doaj.art-bafe9510ab5240b89594c4b72e1a53b7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:04:47Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bafe9510ab5240b89594c4b72e1a53b72023-11-24T04:40:49ZengMDPI AGFoods2304-81582022-10-011121343710.3390/foods11213437Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech MarketBarbora Lapčíková0Lubomír Lapčík1Tomáš Valenta2Tereza Kučerová3Faculty of Technology, Department of Food Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicFaculty of Technology, Department of Food Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicFaculty of Technology, Department of Food Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicFaculty of Technology, Department of Food Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech RepublicThe aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine relevant parameters of the products. Using penetration tests, samples were characterized by specific textural attributes according to their composition and processing type, particularly for the presence of milk/vegetable fats. Using differential scanning calorimetry (DSC), thermal peaks corresponding to medium- and high-melting triacylglycerol fractions were detected in the ranges 15–16 °C and 31.5–34.5 °C, respectively. Rheological analysis revealed that the viscoelasticity of samples was related to frequency behavior of the fat structure, characterized by the dominance of elastic modulus (G′) over viscous modulus (G″) up to the frequency of 10 Hz. This indicated good emulsion stability of the products in the region of linear viscoelasticity. For spreadable fats, the structure was resistant to phase separation in the whole frequency range under study (0.1–100 Hz). The results showed that the applied techniques can be successfully used to characterize the processing and compositional quality of butters and vegetable fats.https://www.mdpi.com/2304-8158/11/21/3437buttersspreadable fatsshorteningstexture profile analysisfree fatty acidsdifferential scanning calorimetry |
| spellingShingle | Barbora Lapčíková Lubomír Lapčík Tomáš Valenta Tereza Kučerová Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market Foods butters spreadable fats shortenings texture profile analysis free fatty acids differential scanning calorimetry |
| title | Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market |
| title_full | Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market |
| title_fullStr | Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market |
| title_full_unstemmed | Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market |
| title_short | Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market |
| title_sort | functional and quality profile evaluation of butters spreadable fats and shortenings available from czech market |
| topic | butters spreadable fats shortenings texture profile analysis free fatty acids differential scanning calorimetry |
| url | https://www.mdpi.com/2304-8158/11/21/3437 |
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