Journal article Open Access

FACTORS THAT DETERMINE THE SHELF LIFE OF A BUTTER-LIKE SPREAD BASED ON WALNUT OIL

Radu, Oxana; Baerle, Alexei; Tatarov, Pavel; Popescu, Liliana

The article describes the manufacturing stages for a new functional product that can enrich human diet with essential lipids – spread based on walnut oil. Due to the fact that its content of polyunsaturated fatty acids is in 3-4 times higher than in a classic milk-based butter, the problem of preserving spread biological value appeared. The analysis of product`s physico-chemical, structural, organoleptic and microbiological proprieties showed that the spread is stabile 10 days at (3 ± 2)ºC and within up to one month at – (6 ± 3)ºC. Polyunsaturated fatty acids in product composition were noticeably subjected to oxidative degradation only after 4 weeks of storage. It has  been proven that namely microbiological stability is the determining factor, which affects the shelf life of a spread.

Files (688.0 kB)
Name Size
JES_2019-3_119-124.pdf
md5:04390443b6b43ca76b0882607ca4c0f3
688.0 kB Download
1
2
views
downloads
All versions This version
Views 11
Downloads 22
Data volume 1.4 MB1.4 MB
Unique views 11
Unique downloads 22

Share

Cite as