APPLICATION OF TEA SEED OIL IN MARGARINE PRODUCTION

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

FATTAHIFAR E.; SAHARI MOHAMMAD ALI; BARZEGAR M.; HOSSEINI S.K.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2004 | Volume:1 | Issue:3 Page(s): 21-30

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,380

Download:

Cites:

Information Journal Paper

Title

APPLICATION OF TEA SEED OIL IN MARGARINE PRODUCTION

Author(s)

FATTAHIFAR E. | SAHARI MOHAMMAD ALI | BARZEGAR M. | HOSSEINI S.K. | Issue Writer Certificate

Keywords

TEA SEED OILQ4

MARGARINEQ4

PHYSICO-CHEMICAL PROPERTIESQ2

SENSORY PROPERTIESQ2

Abstract

The interesterified TEA SEED OIL (Lahijan variety, the ratio of 70:30 of liquid and hydrogenated TEA SEED OIL, at 120°C for 30 min and %1 NaOH as catalyst) as a hardstock of MARGARINE oil (40%) with liquid tea seed and sunflower oils (at the ratios of 100:0,80:20,60:40,40:60,20:80 and 0:100) as a softstock (60%) were applied for the production of breakfast MARGARINE, and their properties were compared with commercial ones. Statistical comparison showed that the samples, E and D (the ratios of 80:20 and 60:40 liquid tea seed and sunflower oils, respectively) have the lowest significant differences with the commercial breakfast MARGARINE in terms of physico-chemical (melting point, iodine value and SFC) and organoleptical characteristics, respectively. Generally, based on the melting point and SFC, these MARGARINEs (E and D) are classified as soft MARGARINE. In addition, the trans fatty acid content of E, D and commercial MARGARINEs were 1.8, 1.8 and 2.2%, respectively.

Cites

FUNGAL CONTAMINATION OF CONSUMED TEA IN EAST AZARBAIDJAN PROVINCE

References

بررسی برخی خواص فیزیکی و شیمیایی روغن بذر چای

Cite

APA: Copy

FATTAHIFAR, E., SAHARI, MOHAMMAD ALI, BARZEGAR, M., & HOSSEINI, S.K.. (2004). APPLICATION OF TEA SEED OIL IN MARGARINE PRODUCTION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(3), 21-30. SID. https://sid.ir/paper/72250/en

Vancouver: Copy

FATTAHIFAR E., SAHARI MOHAMMAD ALI, BARZEGAR M., HOSSEINI S.K.. APPLICATION OF TEA SEED OIL IN MARGARINE PRODUCTION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(3):21-30. Available from: https://sid.ir/paper/72250/en

IEEE: Copy

E. FATTAHIFAR, MOHAMMAD ALI SAHARI, M. BARZEGAR, and S.K. HOSSEINI, “APPLICATION OF TEA SEED OIL IN MARGARINE PRODUCTION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 3, pp. 21–30, 2004, [Online]. Available: https://sid.ir/paper/72250/en

Related Journal Papers