STUDY ON THE PRODUCTION OF LOW CHOLESTEROL CREAM-LIKE. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 7, Volume 30, Issue 12, December 2005, Page 7821-7830 PDF (79.92 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.238222 | ||||
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| Authors | ||||
| A. A. Elhadidi; M. A.M. Omar; M. A. Ali | ||||
| Dairy Dept., Fac. of Agriculture, Al-Azhar University Cairo, Egypt. | ||||
| Abstract | ||||
| The mixed cream with coconut and palm seed oils may affects their properties, as fat constants and fatty acids composition. Among the vegetable oils, these fats proved to be the most suitable source of fatty products and to provide nutrrnonal value. Therefore, these study was planned to investigate the possibility and the effect of adding these oils to the natural cream, From the obtained results, one can conclude the foilowing:The addition of 25% and 50% of coconut oil to the cream resulted to a good quality cream, and decreased cholesterol from 210 to 162 and 115 mg/l ~Og, respectively, with no effect on fat constant or the fatty acids composition. The addition of coconut and date palm oils to cream in the level of 75%, failed to produce cream of good quality. The addition of coconut and date palm oils to cream at the levels 25 and 50% gained the highest score points among the examined treatments, The addition 25% and 50% of date palm oil to the cream resulted In a good quality cream and decreased cholesterol from 210 to 157 and 97 mg/l00g respectively, with no effect on fat constant or the fatty acids composition | ||||
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