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Factors that determine the shelf life of a butter-like spread based on walnut oil

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dc.contributor.author RADU, Oxana
dc.contributor.author BAERLE, Alexei
dc.contributor.author TATAROV, Pavel
dc.contributor.author POPESCU, Liliana
dc.date.accessioned 2019-11-04T10:44:26Z
dc.date.available 2019-11-04T10:44:26Z
dc.date.issued 2019
dc.identifier.citation RADU, Oxana, BAERLE, Alexei, TATAROV, Pavel et al. Factors that determine the shelf life of a butter-like spread based on walnut oil. In: Journal of Engineering Science. 2019, vol. 26(3), pp. 119-124. ISSN 2587-3474. eiSSN 2587-3482. en_US
dc.identifier.issn 2587-3474
dc.identifier.issn 2587-3482
dc.identifier.uri http://repository.utm.md/handle/5014/5978
dc.identifier.uri https://www.doi.org/10.5281/zenodo.3444139
dc.description.abstract 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 milkbased 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. en_US
dc.description.abstract În lucrare sunt analizate etapele de fabricaţie a unui produs funcţional nou care poate îmbogăţi raţia umană cu lipidele esenţiale – spread pe bază de ulei de nucă. Datorită faptului, că raportul de acizi grași polinesaturaţi în produsul elaborat este de 3-4 ori mai mare decât în untul clasic, există problema păstrării valorii biologice a spread-ului. Analiza proprietăţilor fizico-chimice, structurale, organoleptice și microbiologice a demonstrat, că produsul este stabil 10 zile la temperatura (3 ± 2)ºC și în termen de până la o lună la – (6 ± 3)ºC. Acizii grași polinesaturaţi din compoziţia produsului ar putea constitui obiectul degradării oxidative în mod vizibil numai după 4 săptămâni de păstrare. S-a demonstrat, că factorul determinant care influenţează durata de valabilitate a spread-ului este stabilitatea microbiologică a acestuia. ro
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject dairy lipids en_US
dc.subject vegetable lipids en_US
dc.subject lipids en_US
dc.subject polyunsaturated fatty acids en_US
dc.subject walnut oil en_US
dc.subject lipide lactate en_US
dc.subject lipide vegetale en_US
dc.subject acizi grași polinesăturaţi en_US
dc.subject ulei de nuci en_US
dc.title Factors that determine the shelf life of a butter-like spread based on walnut oil en_US
dc.title.alternative Factorii care determină termenul de valabilitate a spread-ului pe baza uleiului de nucă en_US
dc.type Article en_US


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