Improving the Properties of Prepared Pastry Margarine by Using Nanotechnology | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 19, Volume 03, Issue 3, 2018, Page 147-159 PDF (1.86 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2018.77773 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. M. Rabie; Rania E. El-Gammal; Eman E. Saafan | ||||
| Food Industries Dept. Fac. of Agric. Mansoura University | ||||
| Abstract | ||||
| In recent years nanotechnology-based products have been developed for use in many applications including food. Nano-emulsions are one of the most important applications because they have positive effects on the physical and chemical properties of various fatty products .In this study, pastry margarine was prepared using palm oil, palm stearin in addition of soybean and sunflower oils at the ratio of (5% soybean oil: 5% sunflower oil : 90% palm oil) and (5%soybean oil : 5%sunflower oil : 90% palm stearin) . Nanotechnology was used to modify the emulsifying properties of pastry margarine and to study the effect of these properties on its stability during storage period up to 11 weeks under cooling conditions at (4°C). Chemical, physical and emulsion characteristics of pastry margarine blends processed by nano-emulsion technique were determined and compared with the control samples. Nano-partecils of water phase which used in preparing of table margarine by nano-emulsion technique were examined using Transmission Electron Microscope and Zeta Potential Analyzer. Results showed that the margarine blends processed using this technique led to an improvement in emulsification properties and increased storage stability under refrigeration conditions. obtained results of chemical properties namely acid and peroxide values for margarine blends contained (5% soybean oil: 5% sunflower oil : 90% palm oil) and (5%soybean oil : 5%sunflower oil : 90% palm stearin) were determined and being 0.688 and 0.698mg KOH/gm oil and 3.198 and 3.290 ml.eqv/kg oil at the end of storage period in compared with the control samples which were 0.731 and 0.745 mg KOH/gm oil and 5.181 and 5.233 ml.eqv/kg oil. Results of physical properties namely colour and refractive index were also determined and indicated that all prepared margarine blends using nano-emulsion technique were more stable during storage than the others, while the results of emulsion stability indicated that the consistency of the creaming stability were nearly similar to those of control samples. Finally, it could concluded that using of nano-emulsion technique in preparing of pastry margarine could be prolonged stability and extend storage period. | ||||
| Keywords | ||||
| Nano-emulsion-pastry margarine- Transmission Electron Microscope- Zeta Potential Analyzer- Emulsion stability | ||||
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