Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage
[1]Introduction: Butter is a type of dairy product made of sweet cream or sour cream. It is a perishable food that can be spoiled due to chemical changes during storage. Rancidity is one of the main problems caused by lipolysis and oxidation of fatty acids, which cause off-flavor and reduce the nutr...
Main Authors: | Zahra Sadri Saeen, Mohammadreza Khani, Vajihe Fadaei Noghani |
---|---|
Format: | Article |
Language: | English |
Published: |
Ferdowsi University of Mashhad
2022-11-01
|
Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
Subjects: | |
Online Access: | https://ifstrj.um.ac.ir/article_42268_10ed12a38d7a2b7cce2f74af5f67ae8d.pdf |
Similar Items
-
Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract
by: Zahra Sadri‐Saeen, et al.
Published: (2024-01-01) -
Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter
by: Engin Gundogdu, et al.
Published: (2020-01-01) -
Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties
by: Mirosława Karpińska-Tymoszczyk, et al.
Published: (2021-07-01) -
Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds (<i>Salvia hispanica</i> L.) and Chia Seeds Soaked in Apple Juice
by: Beata Drużyńska, et al.
Published: (2021-12-01) -
Influence of Peanut Varieties on the Sensory Quality of Peanut Butter
by: Tapiwa Reward Sithole, et al.
Published: (2022-11-01)