Artigo de periodico

Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends (2018)

• Authors:
  • Rocha, Mayara Ribeiro
  • Boas, Renata N. Vilas
  • Biaggio, Francisco Carlos
  • Castro, Heizir Ferreira de
  • Giordani, Domingos Sávio
• USP affiliated authors: BIAGGIO, FRANCISCO CARLOS - EEL ; CASTRO, HEIZIR FERREIRA DE - EEL ; GIORDANI, DOMINGOS SAVIO - EEL ; ROCHA, MAYARA RIBEIRO - EEL ; BÔAS, RENATA DE NAZARÉ VILAS - EEL
• Unidade: EEL
• DOI: 10.1590/1981-6723.03618
• Subjects: ÓLEOS VEGETAIS; CATALISADORES
• Keywords: Gordura do leite; Aroma; Consistência; Interesterificação; Milk fat; Vegetable oils; Interesterification; Catalyst; Aroma; Consistency
• Agências de fomento:
  • Financiamento CAPES
  • Financiamento CNPq
• Language: Inglês
• Abstract: The present study aimed to verify the influence of the catalyst (sodium methoxide and the lipase from Rhizopus oryzae immobilized on a hybrid support - silica-polyvinyl alcohol) on the physical and aroma attributes of the products obtained from the interesterification of milk fat with vegetable oils (soybean and canola). The evaluation was carried out using an electronic nose (e-nose) and a texture analyzer. Interesterification reactions were carried out with binary blends (65% of milk fat and 35% of vegetable oil) using 0.75% sodium methoxide (60 °C for 60 min) and immobilized Rhizopus oryzae lipase at a fixed proportion of 500 units of activity per gram of blend (45 °C for 6 h). The results showed that the e-nose sensors discriminated satisfactorily the aromas of both raw materials and products and were able to distinguish them according to the catalyst used. In relation to the texture, both catalysts generated products with appropriate consistencies with satisfactory plasticity and spreadability at refrigerator temperatures.
• Imprenta:
  • Publisher: ITAL
  • Publisher place: Campinas-SP
  • Date published: 2018
• Source:
  • Título: Brazilian Journal of Food and Technology
  • ISSN: 1981-6723
  • Volume/Número/Paginação/Ano: v. 2, p.1-9, 2018

Informações sobre o DOI: 10.1590/1981-6723.03618 (Fonte: oaDOI API)
• Este periódico é de acesso aberto
• Este artigo é de acesso aberto
• URL de acesso aberto
• Cor do Acesso Aberto: gold
• Licença: cc-by

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How to cite

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• ABNT

  ROCHA, Mayara Ribeiro et al. Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends. Brazilian Journal of Food and Technology, v. 2, p. 1-9, 2018Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.03618. Acesso em: 12 jun. 2025.

• APA

  Rocha, M. R., Boas, R. N. V., Biaggio, F. C., Castro, H. F. de, & Giordani, D. S. (2018). Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends. Brazilian Journal of Food and Technology, 2, 1-9. doi:10.1590/1981-6723.03618

• NLM

  Rocha MR, Boas RNV, Biaggio FC, Castro HF de, Giordani DS. Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends [Internet]. Brazilian Journal of Food and Technology. 2018 ; 2 1-9.[citado 2025 jun. 12 ] Available from: https://doi.org/10.1590/1981-6723.03618

• Vancouver

  Rocha MR, Boas RNV, Biaggio FC, Castro HF de, Giordani DS. Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends [Internet]. Brazilian Journal of Food and Technology. 2018 ; 2 1-9.[citado 2025 jun. 12 ] Available from: https://doi.org/10.1590/1981-6723.03618

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