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https://open.uns.ac.rs/handle/123456789/12715
Nаziv: | Development of a Hull-Less Pumpkin (Cucurbita pepo L.) Seed Oil Press-Cake Spread | Аutоri: | Radočaj, Olga Dimić, Etelka Vujasinović, Vesna |
Dаtum izdаvаnjа: | 1-сеп-2012 | Čаsоpis: | Journal of Food Science | Sažetak: | A stable, oil-based spread rich in the omega-3 (ω-3) and omega-6 (ω-6) fatty acids was developed using a hull-less pumpkin seed (Cucurbita pepo L.) oil press-cake, a by-product of the pumpkin oil pressing process, along with cold-pressed hemp oil. Response surface methodology (RSM) was applied to investigate the effects of two factors, as the formulation's compositional variables: a commercial stabilizer (X1) and cold-pressed hemp oil (X2) added to the pumpkin seed oil press-cake in the spread formulations. A central composite, 2-factorial experimental design on 5 levels was used to optimize the spreads where model responses were ω-3 fatty acids content, spreadability (hardness), oil separation, and sensory evaluation. The selected responses were significantly affected by both variables (P < 0.05). The spreads resembled commercial peanut butter, both in appearance, texture and spreadability; were a source of ω-3 fatty acids and with no visual oil separation after 1 mo of storage. An optimum spread was produced using 1.25% (w/w) of stabilizer and 80% of hemp oil (w/w, of the total added oil) which had 0.97 g of ω-3 fatty acids per serving size; penetration depth of 68.4 mm; oil separation of 9.2% after 3 mo of storage; and a sensory score of 17.5. © 2012 Institute of Food Technologists®. | URI: | https://open.uns.ac.rs/handle/123456789/12715 | ISSN: | 00221147 | DOI: | 10.1111/j.1750-3841.2012.02874.x |
Nаlаzi sе u kоlеkciјаmа: | TF Publikacije/Publications |
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