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| Preparation of tiger nut oil based low saturated margarine and its application in breads |
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| DOI： |
| KeyWord:tiger nut oil solid fat content crystalline melting point margarine bread |
| FundProject:广东省重点领域研发计划项目（2022B0202010003）；小麦和玉米深加工国家工程研究中心开放课题（NL2022007） |
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| Abstract: |
| In order to fully utilize tiger nut oil and improve the nutritional quality of margarine, margarine was prepared from tiger nut oil and palm stearin, and its physicochemical properties were compared with five commercial margarines, and it was applied to bread making. The results showed that the melting point of homemade margarine (33.51 ℃) was within the melting point range of five commercial margarines(32.33-45.43 ℃) and met the requirements of LS/T 3217-1987. Homemade margarine had good ductility, resistance to oil seepage, and good oral thawing properties, while it had a low saturated fatty acid content( <40%), atherogenicity index (0.56) and thrombogenicity index (115). Compared with commercial margarine, homemade margarine had more β′ crystals, as well as better thermal properties. Breads with the addition of homemade margarine had lower baking loss as well as larger specific volume and better sensory scores. In conclusion, homemade margarine has good development potential and is expected to replace commercial margarine in baking fields such as breads, cookies and desserts. |
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