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Study into oxidative changes of butter with protective coat

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dc.title Study into oxidative changes of butter with protective coat en
dc.contributor.author Mokrejš, Pavel
dc.contributor.author Fenyk, Jan
dc.contributor.author Janáčová, Dagmar
dc.contributor.author Svoboda, Petr
dc.contributor.author Čermák, Roman
dc.relation.ispartof Biosciences Biotechnology Research Asia
dc.identifier.issn 0973-1245 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2012
utb.relation.volume 9
utb.relation.issue 1
dc.citation.spage 199
dc.citation.epage 204
dc.type article
dc.language.iso en
dc.publisher Oriental Scientific Publishing Company en
dc.subject Acid value en
dc.subject Anisidine value en
dc.subject Butter en
dc.subject Coating en
dc.subject Peroxide value en
dc.subject Starch-protein hydrolysate en
dc.description.abstract The contribution deals with employing starch-protein hydrolysate of amaranth flour to produce protective edible coatings on butter. Tests were run on 3 types of coating solutions. The first was made in such manner that to hydrolysate of 40-% dry matter content, 30-% (w/w) plasticiser (glycerol) was added and also 3-% (w/w) emulsifying agent (lecithin). The second and third contained an extra 2-% (w/w) antioxidant (ascorbic acid) and the third an extra 2-% (w/w) cross-linking agent (dialdehyde starch). Protective layers on butter were produced by coating with coat solutions. Butters were stored for a total of 96 days in refrigerator at a temperature of 7±1.5°C and relative humidity of 36±3%. The objective was to investigate the oxidation course of butter with protective coatings, butter wrapped in original wrapping and butter without wrapping/coat. Determined values were peroxide value, acid value and anisidine value. Results of butters with protective and edible polymer coatings displayed a similar oxidation course to that of butter in standard wrapping. Butter with a coat containing antioxidant exhibited slightly lower levels of peroxide value during storage than butter in original wrapping, which confirms good barrier properties to oxygen of the coating thus prepared. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003005
utb.identifier.obdid 43868234
utb.identifier.scopus 2-s2.0-84867663332
utb.source j-scopus
dc.date.accessioned 2012-11-07T00:56:19Z
dc.date.available 2012-11-07T00:56:19Z
utb.contributor.internalauthor Mokrejš, Pavel
utb.contributor.internalauthor Janáčová, Dagmar
utb.contributor.internalauthor Svoboda, Petr
utb.contributor.internalauthor Čermák, Roman
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