A healthy cold-spreadable butter
- Authors
- Kim, Byung Hee; Akoh, Casimir C.
- Issue Date
- Aug-2006
- Publisher
- Springer Berlin
- Citation
- Handbook of Environmental Chemistry, Volume 5: Water Pollution, v.17, no.8, pp 547 - 548
- Pages
- 2
- Journal Title
- Handbook of Environmental Chemistry, Volume 5: Water Pollution
- Volume
- 17
- Number
- 8
- Start Page
- 547
- End Page
- 548
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/148564
- ISSN
- 1433-6863
- Abstract
- The 80:20 (w/w) blends of butterfat and canola oil or canola oil-based structured lipid (SL) were prepared for the manufacture of two types of cold-spreadable butters. A sensory test with trained panelists was also performed to evaluate the textural and flavor attributes of the spread samples. Results suggest that both canola oil and canola oil-based SL may counterbalance the hypercholesterolemic attributes of butterfat as well as improve the cold-spreadabilityt of the spread made with them without any adverse effect on the flavor attributes of the spread compared to pure butter. The resultant butterfat-SL blend spread has similar flavor attributes to that of butterfat-canola oil blend spread, approaching its cold-spreadability.
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