GRAININESS, CRYSTAL SIZE, AND FIRMNESS OF STORED CANOLA OIL MARGARINES
GRAININESS, CRYSTAL SIZE, AND FIRMNESS OF STORED CANOLA OIL MARGARINES
复制标题
储存的芥花籽油人造黄油的颗粒度、晶体尺寸和硬度
DOI：
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发表时间：
1989
期刊：
影响因子：
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通讯作者：
S. Johnson
中科院分区：
文献类型：
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作者：
M. Vaisey;B. K. Vane;S. Johnson
来自两个不同制造商的菜籽油人造黄油在4°C下储存22至24周期间显示出明显不同的晶体生长和感官颗粒度模式。一个由七名成员组成的感官小组每两周对两种人造黄油进行一次检查，发现一家制造商的产品在整个储存期间基本上保持光滑，而另一家制造商的产品在质地上不太稳定。后者在储存12周后可检测到颗粒状。在不太稳定的人造奶油中，晶体大小的变化与颗粒频率（r = 0.89）和储存年龄（r = 0.84）呈正相关。面板的晶体尺寸检测阈值估计为22微米。虽然人造奶油的硬度与质构仪测量显示出一些倾向，随着储存年龄的增加，晶体大小的变化解释了只有31%的不太稳定的产品的硬度测量的变化。
Canola oil margarines from two different manufacturers displayed distinctly different patterns of crystal growth and sensory graininess during 22 to 24 weeks of storage at 4°C. A seven-member sensory panel examined both margarines biweekly and found that the product of one manufacturer remained essentially smooth throughout the storage period while that of the other manufacturer was less stable in texture. The latter was detectably grainy after 12 weeks of storage. Changes in crystal size in the less stable margarine were positively correlated with graininess frequency (r = 0.89) and with storage age (r = 0.84). The threshold for crystal size detection for the panel was estimated as 22 microns. While margarine firmness which was measured with the texturometer showed some inclination to increase with storage age, changes in crystal size explained only 31% of the variability in firmness measurements of the less stable product.