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


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    <dct:title>FACTORS THAT DETERMINE THE SHELF LIFE OF A BUTTER-LIKE SPREAD BASED ON WALNUT OIL</dct:title>
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    <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#gYear">2019</dct:issued>
    <dcat:keyword>functional product</dcat:keyword>
    <dcat:keyword>dairy and vegetable lipids</dcat:keyword>
    <dcat:keyword>polyunsaturated fatty acids</dcat:keyword>
    <dcat:keyword>storage period</dcat:keyword>
    <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#date">2019-09-18</dct:issued>
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    <dct:description>&lt;p&gt;The article describes the manufacturing stages for a new functional product that can enrich human diet with essential lipids &amp;ndash; 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 &amp;plusmn; 2)&amp;ordm;C and within up to one month at &amp;ndash; (6 &amp;plusmn; 3)&amp;ordm;C. Polyunsaturated fatty acids in product composition were noticeably subjected to oxidative degradation only after 4 weeks of storage. It has&amp;nbsp; been proven that namely microbiological stability is the determining factor, which affects the shelf life of a spread.&lt;/p&gt;</dct:description>
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